PORK SUKIYAKI

Pork Sukiyaki image

Provided by TATYANA NGAI

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

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1 lb pork, thinly sliced (sukiyaki cut in Asian markets)
16 ounces shirataki noodles
7 -8 shiitake mushrooms
1 bunch enoki mushrooms
1 medium leek
1 napa cabbage
3 tablespoons soy sauce
3 tablespoons sugar
3 tablespoons chinese rice wine
1 cup hot water
1 (1/3 ounce) packet instant dashi stock
4 eggs (for dipping) (optional)

Steps:

Soak dried shiitake mushrooms in cold water for 3 hours (30 minutes in hot water if you are in a hurry).
Rinse noodles in cold water.
Cut all ingredients (except noodles) into bite-sized pieces.
Arrange all ingredients on a large plate and place the plate at the table.
Mix hot water, instant dashi soup powder, soy sauce, sake and sugar to make sukiyaki sauce.
After this point, everything is done at the table as you eat.
Heat a little oil in a shallow skillet (or fry pan or hot plate) at the table.
Fry pork slices, then add sukiyaki sauce.
Add other ingredients when the sauce starts to boil.
Simmer until all ingredients are softened.
Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
As liquid boils away, add more sukiyaki sauce.