Sukiyaki

Ingredients: 

• 1 piece beef suet, about 2" x 2" x 1/2" (enough to lightly grease hot pan)
• 1 Lb. lean beef, sliced paper-thin across the grain, then cut into bite-sized pieces
• 1 bunch Scallions, cut into 2" lengths, both white and green parts or
• 1 large white onion, peeled, halved and sliced thick
• 1 block of fresh tofu, cut into bite sized squares
• 1-12 oz. can of shirataki (yam noodles) (This is optional as they are very expensive on the east coast)
• 1-16 oz. can of bamboo shoots, sliced thin
• 1/2 Lb. fresh bean sprouts
• 8 fresh brown mushrooms, sliced about 1/4" thick
• 1/2 c. Soy Sauce
• 1/2 c. Sugar
• 1 c. Water
• 2 T. Sake Mirin or dry sherry

Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further. Move the suet around the pan, putting a coat of oil over the whole surface. Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the begetables, 1/3 of each in their own 'corner' of the pan, except the scallions. Pour sauce (see following recipe) over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turneverything over and place scallions on top in a neat pile. Bubble 4-5 minutes more and it is ready to serve. Carefully place 1/4 of the meat in each person's bowl. Then immerse the scallions in the pocket you have just created in the skillet. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served.
SAUCE: Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.

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