Ingredients:

500 g
3
5
1
400 g
1/2
100 g
2 cups
225 g
100 g
6

Sauce:
1/3 cup
1/4 cup
1/4 cup
1/4 cup
2 tbsp
1/4 cup
 

scotch fillet, partially frozen
small white onions, peeled & cut to 6 wedges
spring onions, cut into 4 cm lengths
large carrot, cut into matchsticks of 4 cm lengths
small button mushrooms, stalks trimmed & cut half
small Chinese cabbage, cut into bite-sized pieces
firm tofu, cut into bite-sized 2 cm cubes
bean sprouts, discard straggly ends
canned bamboo shoots, drained & slice
Japanese Sukiyaki noodles
eggs

Japanese soy sauce
light beef stock
sake
mirin
caster sugar
vegetable oil

Method:

1. Slice the partially frozen fillet into very thin pieces. Arrange the slices attractively on a large tray or platter, leaving room for the ready-to-cook assortment of tofu, noodles and vegetables. Cover the fillet slices and refrigerate the platter while preparing the remaining ingredients. Arrange all the prepared vegetables and tofu on the platter with meat slices.

2. Parboil the noodles for 2-5 minutes or until just soft. Drain thoroughly and , using scissors, cut the cooked noodles into approximately 5 cm lengths. Arrange the noodles on the platter with the meat, vegetables and tofu.

3. To make Sauce: Combine the soy sauce, beef stock, sake, mirin and sugar in a small bowl and stir until the sugar is dissolved.

4. Just before serving, heat a large frying pan, or an electric frying pan if cooking the Sukiyaki at the dining table, and brush lightly with oil. When the pan is very hot, take about one-third of the onions, spring onions, cabbage, bamboo shoots and tofu and cook quickly for about 2 minutes, tossing constantly but keeping them separate from one another as much as possible. Push the vegetables and tofu to the side of the pan. Add about one-third of the bean sprouts and noodles to the pan, gently toss for a minute, then push to one side with the other ingredients. Add about one-third of the meat slices in one layer and sear for 30 seconds on each side, taking care not to overcook them. Spoon a little of the sauce over the meat, toss the meat until brown. Turn the heat down to low and gently toss all the ingredients together just prior to serving.

5. Sukiyaki should be served straight from the hot frying pan, placed in the centre of the table. Each diner breaks a raw egg into his or her individual soup bowl, whisking it with chopsticks, to use as a dipping medium. Using a pair of chopsticks, each diner picks up an individual mouthful of Sukiyaki and dips it in the beaten egg before eating.

6. When ready for second servings, the frying pan is heated to high again and the cooking process repeated. After all the solid ingredients of the Sukiyaki have been eaten, the delicious cooking liquid that remains, redolent with the ingredients' flavor, is eaten on its own with steamed rice.

Notes:

1. The meat and vegetables should be cooked in batches, as required, to ensure that ingredients don't overcook.

2. There are two types of noodles that are normally used for Sukiyaki. Harusame are very fine, white noodles, almost transparent. They are similar to Chinese-style cellophane noodles, which can be used as a substitute.

3. Shirataki noodles are translucent but jelly-like and are made from the root of the 'devil's tongue' plant.