If Your Kids Like: Canned Chicken Noodle and Vegetable Soups
Try: Sukiyaki Bowl
By Takashi Yagihashi, chef and owner of Takashi Restaurant in Chicago and author of Takashi's Noodles

Yagihashi cooks this popular Japanese lunch for his children to sneak a few vegetables into their diet. "The sukiyaki sauce is sweet, so kids like it," says Yagihashi, who recommends adding sliced onion, cabbage, enoki mushrooms, green onions, spinach, or nori. "Let your kids build their bowl. It's fun."

What you'll need:
1 c     mirin (Can't find it? Use 1 c chicken stock or water and up the amount of sugar by 2 Tbsp)
1 c     soy sauce
1 c     sake
2 1/2    Tbsp sugar
1 c     shirataki noodles, or rice noodles 1 14-oz beef rib-eye roast, sliced very thin, or try pork or     chicken 4 lightly beaten eggs
8 c     steamed rice

How to make it:
1. To make sukiyaki sauce, stir mirin, soy sauce, sake, and sugar in a bowl until sugar dissolves.

2. Boil shirataki noodles in a small saucepan for 5 minutes. Drain noodles and set aside.

3. Place sliced vegetables of your choice (up to 5 cups) in a skillet. Add 2 cups sukiyaki sauce. Cook over high heat until it starts to boil. Arrange meat on top and then decrease heat to medium. Pour eggs on top. Cover pan and simmer for 90 seconds, or until eggs are cooked evenly. If liquid runs out, add 1 more cup sauce.

4. Place 2 cups rice in each bowl. Pour sukiyaki over rice. Garnish with noodles, more fresh vegetables, and 1 tablespoon sauce. Serves 4.