Beef Sukiyaki Noodles
- TOTAL TIME:
- SERVINGS: 4
In ancient Japan, farmers often used a plow (suki) for grilling (yaki) meat. Thus, sukiyaki was born. In her riff on that dish, Hiroko Shimbo sears thinly sliced beef in a wok until it's tender, then mixes it with onions, mushrooms, tofu, watercress and fettuccine.
- 1/2 pound dried fettuccine
- 1/4 cup plus 2 tablespoons soy sauce
- 1/4 cup plus 2 tablespoons sake
- 1/4 cup plus 2 tablespoons water
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 3/4 pound beef sirloin, thinly sliced across the grain and cut into 2-inch lengths
- 1 medium sweet onion, cut into 1/2-inch wedges
- 8 large shiitake mushrooms, caps only, quartered
- 3 scallions, cut into matchsticks
- 1 bunch of watercress, thick stems discarded
- 1/2 pound (about 1/2 block) firm tofu, cut into 1-inch cubes
- In a large saucepan of boiling salted water, cook the fettuccine until al dente, about 12 minutes. Drain and rinse under hot water. Transfer the noodles to 4 bowls and keep warm.
- Meanwhile, in a medium bowl, combine the soy sauce with the sake, water and sugar and stir until the sugar is dissolved.
- Heat 1 tablespoon of the oil in a large skillet until shimmering. Season the beef with salt, add to the skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon of oil to the skillet. Add the onion and cook over moderate heat until lightly browned, 5 minutes. Add the shiitake caps and cook until softened, 5 minutes longer. Add the scallions and watercress and cook, stirring gently, until the watercress is just wilted, 1 minute. Return the meat and any accumulated juices to the skillet, along with the tofu. Add half of the soy-sake sauce. Bring to a boil and simmer just until the meat is cooked through, 1 minute. Spoon the sukiyaki over the noodles and drizzle with the remaining soy-sake sauce. Serve.
Medium-bodied red, such as a Shiraz from Australia.