Sukiyaki
Summary Not available
Person: 4
Calories: 1280kcal
Materials
- 700 g beef tenderloin
- 1 leeks
- 550 g shiitake mushrooms
- 550 g enaki Mushrooms
- 1 chinese Cabbage
- 1 Shungiku
- 350 g tofu
- 250 g cellophane noodle
- 2 soya sauce
- 4 egg yolks
- 125 g Beef suet
- 4 tbsp granulated sugar
- 3 tbsp wine vinegar
- 300 ml Vegetable broth
Instructions
- Rinse the tenderloin and pat dry with paper towels
- Wrap beef in plastic wrap and seal in aluminum foil
- Place in the freezer for at least 2 hours
- Clean the mushrooms and carve a star design into the shiitake tops, if desired
- Clean and separate the Chinese cabbage, cutting away any tough stalks
- Rinse the Shungiku and spin dry in a salad spinner
- Cut the tofu into bite-size triangles
- Arrange vegetables attractively on a serving platter, leaving room for the noodles
- Bring a pot of water to a boil
- Remove from heat source and add the noodles; let the noodles sit for about 10 to 12 minutes
- Drain and cool
- Arrange on platter with vegetables
- In a small bowl, combine soy sauce and egg yolks, whisking to incorporate
- Divide between each place setting
- Remove meat from freezer, using a slicing machine or extremely sharp knife slice the beef as thinly as possible
- Arrange the meat in a circular fashion on a serving platter
- Place a pan on a hot chafing dish
- Melt a small amount of beef suet and cook a few slices of beef to desired doneness
- Move sliced beef to the edge of the pan and add some vegetable
- Season with soy sauce mixture, sugar, vinegar and a sprinkling of vegetable broth
- Simmer briefly and serve with cooked beef
- Repeat the process until all the beef and vegetables are cooked
Notes
No extra notes
Nutrition
Sodium: 504mg | Calcium: 287mg | Vitamin C: 90mg | Vitamin A: 1136IU | Sugar: 25g | Fiber: 14g | Potassium: 2009mg | Cholesterol: 155mg | Calories: 1280kcal | Saturated Fat: 33g | Fat: 73g | Protein: 52g | Carbohydrates: 108g | Iron: 11mg