Japanese Beef And Vegetable Stew
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
60
Spice
50
Sweetness
61
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Wrap beef tenderloin in plastic wrap and freeze until firm but not frozen solid, about 45 minutes
2
Discard plastic wrap, then slice beef across the grain with a sharp knife into very thin slices (less than 1/8 inch thick)
3
Arrange slices in 1 layer on a plate and chill, covered, until ready to use
4
Cover noodles with cold water by 2 inches in a large bowl and let stand until softened, at least 15 minutes, then drain in a colander and transfer to a bowl
5
Quarter cabbage lengthwise and reserve three quarters for another use
6
Cook remaining cabbage wedge (including core) in a large pot of boiling unsalted water, covered, 3 minutes, then drain in colander and rinse with cold water to stop cooking
7
Squeeze out any excess liquid with your hands, then pat dry
8
Transfer cabbage to a cutting board and cut out and discard core, keeping cabbage wedge intact
9
Cut cabbage crosswise into 2-inch pieces, keeping leaves stacked, and transfer to a plate, blotting any excess liquid
10
Cut tofu into 8 (1/2-inch-thick) slices and pat dry between several layers of paper towels
11
Trim spongy root ends from enoki mushrooms
12
Stir together water, soy sauce, mirin, and sugar in a small bowl until sugar is dissolved
13
Cook beef suet in skillet over moderate heat, stirring occasionally, until skillet bottom is coated well with fat, about 3 minutes, then discard solids with a slotted spoon
14
Add negi and cook, stirring occasionally, until golden, 2 to 3 minutes
15
Add soy sauce mixture, then arrange noodles evenly on top
16
Arrange cabbage, tofu, and shiitake mushrooms on top of noodles
17
Divide enoki into small clusters and tuck in and around vegetables, leaving cap ends protruding
18
Arrange greens evenly on top and bring liquid just to a boil over high heat, then reduce heat and gently simmer, covered, 10 minutes
19
Remove from heat and arrange raw beef slices in 1 layer on top of greens (some slices will overlap), then cover again
20
Let stand off heat until meat is cooked rare to medium-rare, 5 to 10 minutes
21
Serve sukiyaki in shallow bowls
22
If desired, beat eggs (1 per guest) in separate small bowls to serve as a dipping sauce
23
Wrap beef tenderloin in plastic wrap and freeze until firm but not frozen solid, about 45 minutes
24
Discard plastic wrap, then slice beef across the grain with a sharp knife into very thin slices (less than 1/8 inch thick)
25
Arrange slices in 1 layer on a plate and chill, covered, until ready to use
26
Cover noodles with cold water by 2 inches in a large bowl and let stand until softened, at least 15 minutes, then drain in a colander and transfer to a bowl
27
Quarter cabbage lengthwise and reserve three quarters for another use
28
Cook remaining cabbage wedge (including core) in a large pot of boiling unsalted water, covered, 3 minutes, then drain in colander and rinse with cold water to stop cooking
29
Squeeze out any excess liquid with your hands, then pat dry
30
Transfer cabbage to a cutting board and cut out and discard core, keeping cabbage wedge intact
31
Cut cabbage crosswise into 2-inch pieces, keeping leaves stacked, and transfer to a plate, blotting any excess liquid
32
Cut tofu into 8 (1/2-inch-thick) slices and pat dry between several layers of paper towels
33
Trim spongy root ends from enoki mushrooms
34
Stir together water, soy sauce, mirin, and sugar in a small bowl until sugar is dissolved
35
Cook beef suet in skillet over moderate heat, stirring occasionally, until skillet bottom is coated well with fat, about 3 minutes, then discard solids with a slotted spoon
36
Add negi and cook, stirring occasionally, until golden, 2 to 3 minutes
37
Add soy sauce mixture, then arrange noodles evenly on top
38
Arrange cabbage, tofu, and shiitake mushrooms on top of noodles
39
Divide enoki into small clusters and tuck in and around vegetables, leaving cap ends protruding
40
Arrange greens evenly on top and bring liquid just to a boil over high heat, then reduce heat and gently simmer, covered, 10 minutes
41
Remove from heat and arrange raw beef slices in 1 layer on top of greens (some slices will overlap), then cover again
42
Let stand off heat until meat is cooked rare to medium-rare, 5 to 10 minutes
43
Serve sukiyaki in shallow bowls
44
If desired, beat eggs (1 per guest) in separate small bowls to serve as a dipping sauce