Name: Japanese Beef and Vegetable Stew
Cook time: 40 min
Total time: 1 hour
Yield: Makes 4 servings
Ingredients: 1 (3/4-pound) piece center-cut beef tenderloin; 2 (1 3/4 ounce) skeins very thin bean thread noodles (also known as cellophane, glass, or mung-bean vermicelli); 1 (2- to 3-pound) head Napa cabbage; 1/2 of a (14- to 16-ounce) package firm tofu (halve lengthwise), rinsed and drained; 6 to 8 ounces fresh enoki mushrooms, trimmed; 3 1/4 cups water; 3/4 cup soy sauce (preferably naturally brewed), or to taste; 2/3 cup mirin (Japanese sweet rice wine); 1 1/2 to 2 tablespoons sugar, or to taste; 1 ounce beef suet; 4 negi (Japanese leeks) or 1 bunch large scallions, white and pale green parts only, cut diagonally into 2-inch pieces; 8 large fresh shiitake mushrooms (6 ounces total), stems discarded and caps halved; 1/4 pound Japanese greens, such as chrysanthemum (sometimes labeled "shungiku"), mizuna, or watercress, cut into 3-inch pieces (4 cups); 4 large eggs (optional); a deep 12-inch heavy skillet (3 1/2-quart capacity)

Sukiyaki

The term comfort food might have been coined for this bowl of rich, home-style broth surrounding thinly cut beef and a selection of Asian vegetables. The traditional accompaniment of beaten egg makes a silky dipping sauce.

Cooks' notes:

·In place of the sliced tenderloin, you can use beef cut for shabu-shabu (paper-thin slices of meat available in Asian markets).
·If used, the eggs in this recipe will not be cooked, which may be of concern if salmonella is a problem in your area.

Recipe notes

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