2 lb Very thinly sliced beef,
- chicken or pork
1 lg Round onion
1 bn Watercress, cut in 3"
- pieces
1 bn Green onions, out in 3"
- pieces
2 pk Shirataki (Ito Konnyaku), cut
- in 3" pieces
1 Block tofu, cut in large
- cubes
Sauce:
1 c Shoyu
3/4 c Sugar
3/4 c Mirin
1/2 c Water
Combine sauce ingredients and bring to boil in a separate pot.
Arrange all ingredients in a large skillet or cast iron sukiyaki pan.
Pour sauce over ingredients, about 1/2" deep. Bring skillet to a boil,
reduce heat and simmer for 4-5 minutes. Gently separate meat and
vegetables to cook evenly. Raw eggs for dipping are optional.
Recipe by: Hari Kojima, from Hari's Kitchen, KHON Channel 2 - Hawaii
Shirataki or ito konnyaku are translucent, gelatinous Japanese
noodles made from the tuber of the so called devil's tongue yam
(konjak) which is not a yam at all but actually an Arum and so
related to Jack In The Pulpit. - JW
