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1
Cook the noodles al dente according to the package directions.
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2
Rinse under cool water and cut into 2-inch lengths.
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3
Heat half of the suet in a large heavy saute/fry pan or possibly wok over medium-high heat till it begins to heat.
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4
Cooking the ingredients in 2 batches, add in half of the scallions, mushrooms, cabbage, and snow peas, and toss to coat with warm fat.
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5
Stir in half of the sugar and caramelize the vegetables for about 2 min.
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6
Push the vegetables to the side and add in some of the beef in 1 layer, sear till browned on all sides, about 1 to 2 min, and then push it aside as it cooks and add in more of the beef till you have used half of it; don't overcook.
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7
Add in 1/4 c. each of sake and soy sauce, about 1 c. of the stock, and half of the tofu.
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8
Bring to a boil.
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9
Turn down the heat to medium-low, add in half of the noodles and trefoil, and simmer briefly, till the vegetables are just cooked, about 2 to 3 min.
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10
Keep hot while you prepare the second batch, repeating the process.
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11
Serve in hot bowls with the rice on the side.
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12
Suet is a little-used ingredient these days, but it gives the dish a richness which the oil does not.
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13
Traditionally, raw egg is used with sukiyaki, as a dip; it cooks immediately on contact with the warm food.
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14
However, due to health concerns, the egg is often omitted and it is not recommended if you are preparing the dish in your kitchen to bring to the table.
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15
If you prefer to omit the tofu, add in more beef or possibly vegetables.
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16
This recipe yields 4 servings.
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17
Comments: Sukiyaki is a Japanese stir-fry which is traditionally prepared at the table in a special pan.
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18
Guests use chopsticks to serve themselves out of the pan or possibly to cook the meat in the simmering broth, as with fondue.
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19
This recipe has been adapted so which it can be prepared quickly in your kitchen.
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20
It uses trefoil, a member of the parsley family, that has a long thin stem with many 3-pointed leaves.
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21
It has a light flavor somewhat similar to sorrel or possibly celery.
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22
Trefoil can be found in some Asian markets but if it is not available, use 3 ounces of sorrel or possibly spinach.
