Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.

Ingredients:

24 ounces tofu

1-1/2 pounds beef boneless top loin, sirloin, chuck eye or bottom round roast, cut beef into 1/8 slices

1 bunch green onions, leeks or scallion, cut diagonally into 2 inch pieces

1 large onion

1-1/2 pounds broccoli, cooked

4 large Chinese cabbage leaves

6 eggs (optional)

Sukiyaki Cooking Broth:

1/2 cup soy sauce

1/4 cup Mirin or substitute with white wine or sherry

1 tablespoon sugar

Mix together and set aside.

Preparation:

Cut tofu lengthwise into halves.  Cut tofu crosswise into halves.  Cut tofu lengthwise into 1/2″ thick pieces.  Slice into halves.

Cut onion in half, then slice into 1/2″ thick pieces.

Cut broccoli diagonally into 1/2″ slices.

Cut Chinese cabbage lengthwise into halves.  Cut crosswise into 1 1/2″ pieces.

Heat oil in skillet.  Add beef and saute lightly.

Push meat slices to side of skillet; place part of each vegetable in separate areas in skillet; add sukiyaki cooking broth at once; add tofu.  Break raw egg in individual bowl and dip meat and vegetables if you desire.

Makes 4 – 6 servings