Shirataki Sukiyaki

Shirataki Sukiyaki
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 piece beef suet, about 2" x 2" x ½" (enough to lightly grease hot pan)
  • 1 pound 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 ounce) Angel Hair Shirataki
  • 1(16 ounce) can of bamboo shoots, sliced thin
  • ½ pound fresh bean sprouts
  • 8 fresh brown mushrooms, sliced about ¼" thick
  • ½ cup soy sauce
  • ½ cup sugar
  • 1 cup water
  • 2 tablespoons Sake Mirin or dry sherry
  • SAUCE:
  • Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further.
  3. Move the suet around the pan, putting a coat of oil over the whole surface.
  4. Place about ⅓ of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute.
  5. Add the vegetables, ⅓ of each in their own 'corner' of the pan, except the scallions.
  6. Pour sauce over these but not so much that the vegetables are swimming (about ½ the sauce). Bubble for 4-5 minutes, gently turn everything over and place scallions on top in a neat pile.
  7. Bubble 4-5 minutes more and it is ready to serve.
  8. Carefully place ¼ of the meat in each person's bowl. Then immerse the scallions in the pocket you have just created in the skillet.
  9. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right.
  10. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served.
  11. Serve over a bed of Shirataki Noodles