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