Name: Japanese Quick-Simmered Beef with Vegetables (Sukiyaki)
Yield: Makes 6 Main-Course Servings
Cuisine: Japan
Ingredients: 3 pounds beef tenderloin or sirloin strip, sliced ⅛ inch thick (ask the butcher to do it using a meat slicer); 12 scallions, both white and green parts, cut into 2-inch lengths; 6 cups dashi; 1-½ tablespoons sugar; ½ cup mirin; 2 tablespoons peanut oil; 24 fresh shiitake mushrooms, all but ½ inch of stem removed; 4 cakes of Japanese tofu, cut into l-inch cubes; 6 ounces shirataki filaments or cellophane noodles; 1 cup dark soy sauce

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

The first time I ever had sukiyaki (pronounced skee-ya-kee with equal accents on each syllable) was on the floor of a minuscule Tokyo apartment. After a 13-hour flight from California I had been up for 24 hours, but my hosts insisted we all sit and have dinner. I found out later that sukiyaki is something prepared only for special guests and occasions.

Sukiyaki is made with slices of beef tenderloin (even more of a luxury in Japan than in the United States), veg