Sukiyaki or Hekka for 6

Serves 6

• 2 tbsp. salad oil
• 1/2 cup sugar
• 1-1/8 cup shoyu
• 1 bunch green onions, cut in 1½-inch lengths with tops
• 2 med. size onions, sliced thin
• 1 can bamboo shoots, (10½-oz.) sliced thin
• 1 block tofu, cut in 1-inch cubes, if desired
• 1 bundle long rice (bean thread) soak in water until soft, cut into 1½-inch lengths
• 1-1/2 lbs. round steak, sliced diagonally in very thin slices
• 1 cup water or mushroom stock
• 1/2 lb. watercress, or spinach cut into 2-inch lengths
• 1 can mushrooms, (10½ oz.) sliced thin
• 1 cup celery, sliced diagonally in 1½-inch pieces

Heat oil in a heavy iron or aluminum frying pan. Fry 1/3 of the meat slightly, then add 2 tablespoons sugar. Three minutes later, add 1/2 cup shoyu, cook 3 minutes; then add 1/3 of the onion.

When the onion is soft, add 1/3 of the celery, mushrooms, long rice and bamboo shoots, 1/2 cup water or mushroom stock and cook 3 minutes. Add 1/3 of the green vegetables and green onions. Add 1/3 cup more shoyu, more sugar and water if necessary. Add the tofu and serve immediately.

The Japanese custom is to prepare sukiyaki in a frying pan over a charcoal brazier at the table. Approximately 1/3 of the ingredients are cooked at the beginning and more added as the individual bowls are filled from the frying pan. Fu (gluten cakes) may be substituted for the tofu. Konnyaku may be added. Serve hot with rice.