Sukiyaki is a
traditional delight

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


1/2 Chinese cabbage, cut in serving pieces
4 shiitake mushrooms
5 stalks green onion, in 2-inch pieces
1 onion, sliced diagonally
1/2 block tofu, in 4 pieces
1 bag konnyaku (yam noodle)
12 ounces beef, thinly sliced
Assorted vegetables (strong smelling vegetables not recommended)
2 cups sukiyaki sauce (recipe follows)

Heat skillet or pan. Use fat cut from beef to grease pan. Put beef and other ingredients, except egg into pan with sukiyaki sauce. Simmer 5 minutes, until all ingredients are soft. Continue with remaining beef and vegetables.

If desired, serve in traditional style with raw beaten eggs. Dip cooked sukiyaki in eggs.

Sukiyaki Sauce

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

To make sauce: Mix ingredients into pan and boil. Cool.

Nutritional information unavailable.

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