Japanese Sukiyaki

Ingredients

• 1 lb beef ribeye or sirloin, thinly sliced
• 1 block firm tofu, cut into cubes
• 4 leaves napa cabbage, chopped
• 4 shiitake mushrooms
• 1 bunch enoki mushrooms
• 7 oz shirataki noodles, drained and rinsed
• 2 stalks green onions, sliced diagonally
• 0.5 cup soy sauce
• 0.5 cup mirin
• 3 tbsp sugar
• 0.25 cup sake
• 0.5 cup water or dashi
• 1 tbsp beef tallow or vegetable oil

Steps

1. In a medium bowl, whisk together the soy sauce, mirin, sugar, and sake until the sugar is dissolved to create the sukiyaki sauce.
2. Prepare all vegetables and tofu by cutting them into bite-sized pieces. Arrange them on a large platter for easy access.
3. Heat a shallow iron pot or heavy skillet over medium-high heat and melt the beef tallow or add oil.
4. Add a few slices of beef to the pot and sear quickly. Pour a small amount of the prepared sauce over the meat.
5. Push the meat to one side and begin adding the tofu, cabbage, mushrooms, noodles, and onions in organized sections.
6. Pour the remaining sauce and the water or dashi over the ingredients.
7. Simmer for about 10 to 15 minutes until the vegetables are tender and the beef is fully cooked.
8. Serve directly from the pot. Traditionally, each bite is dipped into a small bowl of beaten raw egg before eating.