Ingredients (serves 4):
- 1 1/2 pounds thinly sliced beef (purchased from an Asian market)
- 8 ounces nappa cabbage, cut into 2" chunks
- 1 package (about 8 ounces) shirataki (Japanese yam noodles) or 2 ounces of bean thread
- 8 fresh shiitake mushroom caps, cleaned and stems removed
- 1 medium onion, peeled and cut into 1/4" thick rings
- 1 medium carrot, peeled and thinly sliced
- 2 tender leeks, washed, trimmed and white parts cut diagonally into 1/2" thick pieces
- 1 block firm tofu, cut into bite-sized 1 1/2" cubes
- 1 tablespoon vegetable oil or 2" cube of beef suet
- 1/2 cup soy sauce
- 1/2 cup mirin (Japanese sweet rice wine)
- 2 Tbsp. sugar
- 1 cup ichiban dashi (Japanese broth, see here) or water
*This recipe was developed for the Gourmet d'Expert? Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.
Combine all ingredients for the cooking sauce in a small pan and cook over low heat until the sugar is dissolved and the liquid is simmering. Remove from heat, cool and refrigerate until ready to use.
Put shirataki in bowl and rub with 1/2 tsp. salt. Rinse and put in a pot with hot water. Boil for 1 minute, drain and rinse under cold water. Cut into 4" lengths. If using bean thread, soak in hot water until soft, drain and cut into 6" lengths.
Arrange the beef attractively on a large platter and all the prepared vegetables, noodles and tofu on another. Have the sauce mixture ready in a small pitcher and bring everything to the table.
Turn the Gourmet d'Expert? Electric Skillet to 460°F. Add vegetable oil, or grease cooking surface. When the temperature reaches 460°F, pan-fry 12 slices of beef for 30 seconds, then push meat to the side and add leeks and onions. Cook for 1 minute, then pour soy sauce mixture over meat.
Add in vegetables and other ingredients. Add a little more sauce to cover ingredients. Boil for 1-2 minute until vegetables are tender. Reduce heat to maintain a steady simmer. Each guest serves themselves, dipping food in beaten raw egg before eating with rice.