Beef, veggies
fill sukiyaki pot

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These dishes were prepared by Tishihiro Abe and Kojiro Miyamoto of Nani-wa Ya Restaurant on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Sukiyaki

12 ounces beef, thinly sliced
1/2 head Chinese cabbage, cut into serving pieces
4 shiitake mushrooms
5 green onion stalks, cut in 2-inch lengths
1 onion, sliced diagonally
1/2 block tofu, cut in 4 pieces
1 bag konyaku (yam noodle)
Sukiyaki sauce (recipe follows)
Eggs, optional

Heat a skillet or pan. Use a piece of fat cut from the beef to grease the pan. Place beef and other ingredients, except the egg, into the pan and add 2 cups of the sukiyaki sauce. Simmer about 5 minutes, until all the ingredients are soft.

Serve sukiyaki with a bowl of raw, beaten egg if desired. In traditional style, the pieces of meat and vegetable are dipped in egg before eating.

Note: Other vegetables may also be used, but strong-smelling vegetables are not recommended.

Sukiyaki Sauce

3 cups soy sauce
2 cups sake
1 cups mirin
1-1/2 cups sugar
1 cup water
2-inch piece dried kelp

Combine ingredients and bring to a boil. Remove from heat and cool.

Nutritional information unavailable.

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