excerpt, Beef Sukiyaki Hot Pot (Nabe) Recipe, link at end
If you don’t have or can’t find some of the ingredients below, don’t let that stop you from making this. Substitute what you can and like to eat.
1 T Beef Fat Trimmings
1 lb Beef Strip Loin or Rib Eye, sliced
8-10 Shallots or 1/2 med. Sweet Onion
1/2 lb Napa Cabbage, sliced
4 Green Onions or 1 Negi (Japanese Leek or Welsh Onion), sliced on angle in pieces
4 oz (8 pieces) Shiitake Mushrooms, stems removed
7 oz (200g) Enoki Mushrooms, trimmed & separated
6 oz (about 1/2 package) Broiled Tofu, cut into 1/2i nch sticks
7 oz Ito Konnyaku noodles, rinsed, strained & quartered
(these can be hard to find, and have a texture many American palates aren’t used to. Don’t feel bad if you leave it out. There are Japanese households which don’t include it either)
2 c Junmai Sake (or other amiable sake – no cooking sake please)
1/3 c Sugar
1/2 c Japanese Soy Sauce, better soy sauces really shine in this broth
1 c Arugula leaves, rinsed lengths - original recipe calls for 2 c Shungiku (a type of chrysanthemum leaf) but we have a ton of arugula growing & love it in this recipe
shime- cooked short grain rice to eat with leftover broth
optional- 1 egg for each person, beaten
1. In a 4 1/2 – 5 qt pot (preferably an enamaled cast iron, but use what you’ve got) warm pan over medium heat and add fat trimmings. Render fat for a minute or so, then add beef slices. Try to lay in the slices in a singular layer. Brown each side. ...
http://whiteonricecouple.com/recipes/beef-sukiyaki-hot-pot-recipe