“Go Widow’s Sukiyaki”, from BGJ # 36, (May 1977), A Page for Go Widows (John Pindar)
Next time he goes off for a congress, invite some friends round and show them that you can go “Japanese” as well as he can with this recipe for Sukiyaki, probably the most famous of the “do-it-yourself” dishes. Ideally you need a fondue set as everyone cooks their own at the table, but you may be able to improvise with a gas stove and a casserole. The quantities are for four people.
- 2 lb fillet steak, cut across the grain into very thin slices
(just remind him how much some of the congresses cost!)- 8 oz canned shirataki noodles, drained. (Cooked and cooled fine vermicelli may be substituted).
- 4 oz small spinach leaves, prepared and blanced.
- 1 lb flat mushrooms, peeled, stalks removed and discarded, and halved.
- 12 spring onions, trimmed and cut into 2" lengths.
- 1 canned bamboo shoot, drained, halved, and thinly sliced.
- 8 fl oz dashi stock (Alas I don’t know a substitute)
- 4 fl oz sake or dry sherry.
- 4 eggs.
- 1 oz beef suet or chilled vegatable fat.
- 6 fl oz soy sauce.
- 2 oz soft brown sugar
And, as JY would say, this is what you do. Arrange the steak, noodles, spinach, mushrooms, carrot, spring onions and bamboo shoot on a large serving platter.
Pour the dashi stock and the sake into a small bowl. Break each egg into individual serving bowls and and lightly beat each egg with a fork. Set aside.
Set a large, shallow flameproof casserole over the burner until it is hot. Spear the suet or fat on a fork and rub the base of the casserole until it is lightly coated. Discard the suet or fat.
Place about one-quarter of the meat and vegetables in the casserole and add about a quarter of the dashi mixture and soy sauce. Sprinkle over one-quarter of the sugar. Cook for 5 to 6 minutes, turning and stirring frequently, or until the meat and vegetables are tender.
With a slotted spoon, transfer the meat and vegetables to individual serving plates and serve with the beaten eggs, into which the food is dipped before being eaten. The remaining food is cooked in the same way. The liquid should always be simmering. If the food begins to stick in the casserole add a teaspoon of cold water to cool it or reduce the heart.
The sauce becomes stronger as more liquid and sugar are added at each cooking stage so it may be necessary to reduce these amounts according to your taste.
Bon Appetit!