Sukiyaki

Pakora

• 500 GRAM BEEF FILLET, sliced very thinly
• 6 TBSP SOY SAUCE
• 2 TBSP SAKE
• 1 TBSP BROWN SUGAR
• 100 GRAM TOFU, in cubes
• 200 GRAM CHINESE CABBAGE, cut
• 200 GRAM MUSHROOMS, sliced
• BUNCH OF GREEN ONIONS, cut
• 3 CARROTS, cut in strips
• 4 EGGS

• 2 CUPS BESAN FLOUR (BENGAL GRAM FLOUR)
• 1 TSP CHILI POWDER
• 1 TSP CUMIN SEEDS
• 1/2 TSP TURMERIC
• 200 GRAM SPINACH, chopped
• 200 GRAM CARROTS, chopped

Mix the soy sauce with the sake and the sugar. Take 4 bowls and break an egg in each. Heat some oil in a large frying pan and stir fry half of the carrots a minute or so; move them to the side of the pan and stir fry half of the onions; do the same with the cabbage, the mushrooms and the tofu. Be careful to keep all vegetables separate; if needed, fry smaller portions. Finally fry half of the beef 30 seconds on both sides; pour some of the soy sauce mixture over the meat and heat well. Serve immediately. The sukiyaki can be eaten directly form the hot pan and dipped into the egg with chop sticks. When the pan is empty, repeat the process for the second portion. Serve with rice or NOODLES to which you can add the remaining cooking fluid.

Sukiyaki is a Japanese recipe. On the 11th of January, the Japanese celebrate Kagami Biraki or "Open the mirror". Click on culinary calendar for more links between cooking and celebration.

Mix the flour, chili powder, cumin seeds, turmeric, salt to taste and 3/4 to 1 cup of water, to a thick batter. Divide the batter in two portions, stir spinach through one and carrots through the other. Make small balls with a spoon and deep fry them until golden brown. Serve with coriander chutney or green chili sauce. Can also be prepared with different vegetables like cauliflower, eggplant, onion and potato.