even the US prime beef is no match to the Kobe's...the tenderness, the juice, the meat textures...World Class
@mimmy
preparing sukiyaki is easy, lol
it takes less than 20minutes
here's the ingredients
2 ounces glass noodles
3 tablespoons sesame oil
6 scallions, cut into 1-inch slices
10 shiitake mushrooms (about 8 ounces)
8 ounces chinese cabbage, thinly sliced
4 ounces 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/shoyu
2 cups Beef Stock, or more as necessary
8 ounces firm tofu
TO PREPARE SUKIYAKI: Cook the noodles al dente according to the package directions. Rinse under cold water and cut into 2-inch lengths. 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.
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.