SUKIYAKI 1

      Title: SUKIYAKI 1
  Categories: Ethnic, Main dish, Beef
       Yield: 1 Servings
  
            Eye of round.
       2 oz Suet (beef kidney fat; ask
       1    Scallions, trimmen  (negi)
       2    Med Onions, bermuda, peeled
       1    Oz package dried black mush
     1/4 lb Fresh mushrooms, sliced
       1    Fresh spinach (horenso)
     1/4 lb Fresh snow peas, blanched
       8 oz Fresh or canned devil's ton
            Noodles (shirataki)  or
       2    Oz bundles dried bean threa
            Transparent noodles (harusa
       1    Container fresh bean curd (
       4    Raw eggs
            ***  cooking sauce (warashit
       2 c  Canned or homemade beef sto
       1 c  Japanese soy sauce
     1/4 c  To 1/2 cup granulated sugar
            Sauce should be sweet
     1/4 c  Japanese rice wine (sake)
  
   PREPARATION:   1.  With a sharp cleaver or chief's knife, slice meat
   as thinnly as possible. Cover and refrigerate until serving time. 2.
   Cut scallions diagonally in 1 and 1/2 nch lengths 3. Cut onions in
   half lengthwise, then slice them thinly. 4. Cover dried mushrooms
   with hot tap water to re-hydrate. soak at least 30 minutes -
   preferably for several hours.
    Cut tough stems off and discard; leave mushrooms whole or cut in
   half, quarter if large. 5. Trim stems of fresh mushrooms and wipe
   clean with damp paper towels. Slice 6. Wash spinach leaves carefully
   and trim stems. 7. Blanch snow peas. 8. Open and drain can or package
   of devil's noodles (if your using the dried bean threads, cover them
   with very hot tap water and soak for 30 minutes or until plumped up.)
   If noodles are bound by rubber bands, don't remove them until noodles
   soak. Snip into shorter lengths, then cut bands off. 9. Drain and
   rinse tofu in cool water, then cube. 10. Combine sauce ingrdients in
   a saucepan and heat just to dissolve sugar. Cool and refrigerate
   until needed. 11. Arrange meat, suet, and remaining ingredients
   except eggs and sauce in attractive piles on the platter. Platter can
   be arranged ahead and tightly covered and refrigerated, except for
   the onions, which should be cut at the last minute. Meat should be
   kept separate until serving time because escaping meat juices can
   stain other foods. 12.  Break raw eggs into small bowls at serving
   time. This is a two part recipe - check for Sukiyaki 2
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