This is a traditional sukiyaki recipe designed to be cooked in the middle of the table. The meat tastes just as good cooked flower-less should your local Tesco not sell chrysanthemum leaves!! Any vegetables and noodles can be used.
(10oz) Chinese cabbage, cut into 4cm (1.5") squares
(4oz) spinach leaves
(4oz) edible shungiku chrysanthemums
dried shiitake mushrooms, softened
(16oz) grilled or regular tofu
(10oz) shirataki filaments or bean threads
(2.5oz) beef suet
Wari-Shita (Cooking Broth)
canned bamboo shoots, drained
canned water chestnusts, drained
carrots, cut diagonally into 5mm (1/") slices
green onions (the green part of spring onions)
very fresh eggs
Fold thinly sliced wide beef into half lenghtwise
Wrap around long cooking chopsticks
Stand chopsticks upright and remove from the meat. This makes a petal.
Fold tinly sliced beef into half lengthwise
Wrap around the petal. Repeat until you make a large rose-like flower shape.
Cut tofu into 2.5cm (1") cubes. Parboil shirataki filaments; chop roughly. Place all prepared ingredients on a large platter attractively.
Heat 3cm (12") skillet or cast-iron sukiyaki pan on heating element to 205C (400F) or moderate heat; melt beef suet and grease skillet well.
Add a few slices of beef to be cooked
Push to one side and add other ingredients separately; add enough cooking broth to cover 1/3 of ingredients, not too much. Cook more later. Add more broth or water while cooking, adjusting flavour to your taste. Serve with hot sake or cold beer if you prefer.
The authentic Japanese way: break a fresh egg into a small bowl; dip very hot sukiyaki in it and eat with rice.
Preparation time: 20 minutes
Cooking time: 6 minutes
Ready in: 26 minutes
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information: