Micronesia

Sukiyaki (yes, this is Japanese! It is a common dish in Micronesia.)

Sukiyaki sauce:
1/2 C. sake
1/4 C. C. mirin
1/4 C. dark soy sauce
2 Tbsp. granulated sugar


-1/2 lb. lean beef, sliced very thin
-10 – 12 shiitake mushrooms, stems removed
-2 oz. enoki mushrooms
-4 large napa cabbage leaves, stem removed, stem sliced thinly, leaves roughly chopped (3" wide pieces)
-1 negi (Japanese leek). If unavailable, a regular leek or 2 large green onions are an adequate substitute. Remove ends, chop into 2" pieces.
-1/2 lb. konnyaku or shirataki noodles
-1/2 lb. firm tofu, sliced into 1" cubes
-1/2 C. komatsuna (Japanese mustard cabbage). If unavailable, mustard greens are an adequate substitute. Wash and drain.

Optional ingredients:
-Eggs (1 per person)
-Boiled soba or udon noodles


1) Boil konnyaku noodles until fully cooked, then drain.
2) To make the sukiyaki sauce, combine sake, mirin, dark soy sauce, and sugar in a small saucepan. Bring it to a boil to dissolve the sugar and cook off the alcohol. Remove from heat and set aside.
3) Heat an iron sukiyaki pot (if unavailable, a large cast iron skillet or steep-walled non-stick skillet will suffice) and sear the beef. Pour 2 – 3 tablespoons of sukiyaki sauce over it as it cooks.
4) Add shiitake mushrooms, enoki mushrooms, napa cabbage, negi, konnyaku, tofu, and komatsuna to the pot, in that order. This will ensure that the ingredients finish cooking at about the same time. Do not stir or mix the ingredients together: they should each occupy their own section of the pot.
5) Pour the remaining sukiyaki sauce over the ingredients. Cover and let cook for 3 – 4 minutes. 
6) The ingredients should now be thoroughly cooked and warmed through, and have released enough liquid to make a broth.
7) Traditionally, sukiyaki is a family-style dish and is eaten straight from the pot with chopsticks. If this is not desirable, portion the sukiyaki ingredients and broth evenly into bowls for each diner.

NOTES:

• Authentic sukiyaki recipes are served with raw egg on the side. As the steaming hot ingredients are taken from the pot, diners dip them immediately into the raw egg and eat them.
• When adding the ingredients to the pot, do not put the konnyaku next to the beef; it is believed that this makes the beef tough.
• Soba or udon noodles are sometimes added to the pot towards the end of the meal to soak up the remaining broth.

Source: http://japanese-food.yoexpert.com/japanese-recipes/can-someone-provide-me-with-an-authentic-sukiyaki-1028.html