Nagoya-Style Sukiyaki
Watch Community Cooking Daily at 11:00 A.M. and 6:00 P.M. only on CitiCABLE 3

Ingredients:
2 Lbs Sukiyaki Meat (Rib Eye Cut Into Paper Thin Slices)
2 Blocks Tofu
1 Bunch Spinach Chinese (Nappa) Cabbage
2-3 Onions, Slice Thins
1 Lb Or Two Packages Mushrooms
12-24 Shiitake Mushrooms
6 Cups Bean Sprouts
1 Can Bamboo Shoots
3 Boxes Shirataki (Yam Noodles)
2 Cups Gobo (Burdock Root)
5 Ots. Homemade Chicken Stock Or Canned Chicken Broth
1 Pkg Dashi-No-Moto Soup Seasoning
Sake (Japanese Rice Wine)
Soy Sauce
Garlic Powder Or Minced Garlic Suet
Sugar
Udon (Fresh Japanese Noodles)

Method:
All Vegetables Should Be Cleaned And Cut Or Sliced In The Following Way:
Tofu - In 1" Cubes
Spinach - Leaves Without Stems
Nappa - Cut Width-Wise In Large Pieces
Onion - In Round Or Half Slices
Mushrooms - Half Or Whole
Shiitake - Soak About 30 Minutes, Cut Off Stems. Cut Large Ones In Half.
Bean Sprouts - Rinse And Drain. Do Not Cut
Bamboo Shoots - Cut In Half, Length-Wise, Then In Slanted Slices
Shirataki - Drain Water
Gobo - Buy Pre-Cut In Cellophane Bags
** All Ingredients Above Are Not Necessary, Choose According To Your Likes And Dislikes.

Add Following Ingredients To Chicken Broth And Bring To A Simmer:
2 Or 3 Packages "Dashi-No-Moto" Soup Stock Seasoning
½ Cup Sake
½ Cup Soy Sauce
1 Tsp Garlic Powder Or Minced Garlic
** Adjust Seasonings According To Taste

To Cook Meat And Vegetables
Heat Electric Skillet
Grease Skillet With Suet (Ask Butcher When You Buy Meat)
Spread Sugar One Layer Thick
Begin With Meat, Then Add Vegetables
Everyone Takes What They Want When It's Cooked To Their Liking
Add Soy Sauce As Needed (Usually Shirataki Needs More)

At The End, Remove Any Uneaten Food. Add Fresh Udon. Heat Through, Then Eat.

Iku Kiriyama