For the Sukiyaki:
2 ounces cellophane noodles
3 tablespoons suet or peanut oil
6 Scallions, cut into 1-inch slices
10 shiitake Mushrooms (about 8 ounces)
8 ounces Chinese cabbage, thinly sliced
4 ounces snow peas (or sliced bamboo shoots or bean sprouts)
2 tablespoons Sugar
1 1/2 pounds top sirloin, prime or choice grade, very thinly sliced
1/2 cup sake
1/2 cup Soy sauce
2 cups Beef Stock, or more as necessary
8 ounces firm Tofu
1 bunch trefoil (3 ounces of leaves)
Short-Grain Sticky Rice
1. Cook the noodles al dente according to the package directions. Rinse under cold water and cut into 2-inch lengths.
2. Heat half of the suet in a large heavy saute pan or wok over medium-high heat until it begins to melt. Cooking the ingredients in 2 batches, add half of the Scallions, Mushrooms, cabbage, and snow peas, and toss to coat with hot fat. Stir in half of the Sugar and caramelize the vegetables for about 2 minutes. Push the vegetables to the side and add some of the beef in 1 layer, sear until browned on all sides, about 1 to 2 minutes, and then push it aside as it cooks and add more of the beef until you have used half of it; do not overcook.
3. Add 1/4 cup each of sake and Soy sauce, about 1 cup of the stock, and half of the tofu. Bright to a boil. Turn down the heat to medium-low, add half of the noodles and trefoil, and simmer briefly, until the vegetables are just cooked, about 2 to 3 minutes. Keep warm while you prepare the second batch, repeating the process. Serve in warm bowls with the rice on the side.
Notes: Cellophane noodles are called for in this recipe, but traditionally, shiratake - a thin starchy noodle made from a root vegetable - is used. Shiratake is hard to find unless you have a good Japanese market nearby. One option with this recipe is to double the amount of noodles and omit the rice.