- 1/2 pound [227 g] shirataki or fine vermicelli
- 1 stick celery
- 6 ounces [170 g] bamboo shoots
- 2 leeks
- 8 sprin onions
- 1 samll can mushrooms
- 1 to 1 1/2 pounds [454 to 680 g] very thin slices raw tender beef
- Little beef fat
Warishita
- 1 cup [250 mL] dashi or water + 1/2 teaspoon [2.5 mL] monosodium glutamate
- 7 tablespoons [105 mL] soy sauce
- 7 tablespoons [105 mL] mirin or sherry
- 2 to 3 tablespoons [30 to 45 mL] sugar [if sherry is used, add a little extra sugar]
- 4 eggs [optional]
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- Cook shirataki or vermicelli in boiling salted water, drain and cool.
- Cut celery, bamboo shoots, leeks, onions and mushrooms into short lengths, slantwise.
- Put on a large plate with the beef.
- Prepare warishita.
- Heat a heavy pan and rub the bottom with a little beef fat.
- Cook enough beef for the first serving, add a little of the Warishita and vegetables.
- Each portion should be eaten as it is cooked and can be dipped in the beaten eggs, if desired.
Warishita
- Put all the ingredients together in a pan.
- Bring to boiling point and pour into a gravy boat.
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