400g fresh udon noodles

300g fresh firm silken tofu

4 eggs

1/4 cup (60ml) vegetable oil

600g beef rump steak, trimmed, sliced thinly

8 oyster mushrooms

4 green onions, sliced thinly

300g spinach

2 cups (160g) bean sprouts


1 cup (250ml) japanese soy sauce

1/2 cup (125ml) sake

1/2 cup (125ml) mirin

1/2 cup (125ml) water

1/2 up (110g) white sugar

2 cloves garlic, crushed


1.  Place ingredients for broth in medium saucepan; cook over medium heat, stirring, until sugar dissolves.  Remove from heat; cover to keep warm.

2.  Place noodles in heatproof bowl, cover with boiling water; separate with fork, drain.  Cut into random lengths.

3.  Cut tofu into 2cm cubes; spread, in single layer, on absorbent paper-lined tray.  Cover tofu with more absorbent paper, stand 10 minutes.

4.  Break eggs into individual serving bowls; beat lightly.

5.  Heat half the oil in wok; stir-fry beef, in batches, until browned.

6.  Heat half the remaining oil in wok; stir-fry tofu, in batches, until browned.

7.  Add remaining oil to wok; stir-fry mushrooms, onion, spinach and sprouts until vegetables are just tender.

8.  Return beef and tofu to wok with noodles and broth; stir-fry until hot.  Serve sukiyaki from wok, with each diner using chopsticks to pick up sukiyaki ingredients and dip in their individual bowl of egg and eat.


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