This popular, one-pot meal is known in Japan as �the friendship dish� because it appeals to Japanese and foreigners alike. Traditional sukiyaki is made with paper-thin slices of beef, vegetables and sometimes noodles and tofu, and is flavored with soy sauce, mirin, dashi or some other kind of broth. The order of ingredients is considered extremely important in this favorite winter dish. Sukiyaki is a relatively recent addition to the Japanese menu, since it wasn't until the mid-19th century that beef was incorporated into the Japanese diet.

The Japanese prefer their beautifully-marbled and beer-fed Kobe beef for this dish, and you'll want to use a good cut of steak to get a similar flavor. I find that club steak, fillet and sirloin work well with this dish.


1/2 lb Japanese sukiyaki noodles, rice noodles or cellophane noodles
3 tbsp peanut oil
1/4 cup sugar
1 1/2lbs of quality steak, trimmed of fat and sliced very thin
10 scallions, including white and green parts, cut diagonally into 1-inch lengths
3/4 cup chicken stock or dashi (see recipe link below)
2/3 cup soy sauce
1/3 cup sake or dry white wine
5 oz extra firm tofu, cut into 1/2-inch cubes
1 cup napa cabbage, cut into 1-inch pieces
1/2 cup shitake mushrooms
2 cups fresh spinach, leaves washed and large stems removed
optional:
1/4 cup bamboo shoots

1. Cook noodles in a large pot of salted boiling water until just done, about 3 minutes. Drain. Rinse with cold water and drain thoroughly.

2. Heat a large non-stick frying pan over medium-high heat. Add the peanut oil and sprinkle the sugar into the pan. When the sugar begins to turn a golden brown, add the steak to the pan, cooking in batches until the sugar glazes the beef in a brown caramel, about 1-2 minutes each side (if the pan gets too hot, reduce heat so the sugar doesn't burn). Remove immediately with tongs.

3. Add the scallions to the pan and cook, stirring, until browned, about 2 minutes.

4. In the noodle-cooking pot, combine noodles, steak and any pan juices, scallions, broth, soy sauce, sake, tofu, cabbage, mushrooms and bamboo shoots and bring to a simmer. Continue simmering and stirring until vegetables are almost tender, about 2 minutes.

5. Add the spinach leaves and continue cooking until wilted, about a minute longer. Serve on small plates or in shallow bowls.