🟡
Medium
Ingredients
- 600 grams beef ribeye, thinly sliced
- 400 grams tofu, cubed
- 200 grams napa cabbage, chopped
- 200 grams shiitake mushrooms, sliced
- 2 carrots, sliced into thin rounds
- 200 grams green onions, cut into 5cm pieces
- 100 grams enoki mushrooms
- 1 package konnyaku or devil's tongue, thinly sliced
- 150 ml soy sauce
- 100 ml mirin
- 50 ml sake
- 30 grams sugar
- 400 ml beef or vegetable broth
- 4 raw eggs for dipping
Instructions
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1In a large shallow pot or sukiyaki pan, combine soy sauce, mirin, sake, sugar, and broth. Bring to a simmer over medium-high heat.
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2Arrange beef slices, tofu, vegetables, and mushrooms on a large platter for easy access.
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3Place the hot pot in the center of the dining table with the simmering broth. Using chopsticks or small serving utensils, guests add ingredients to the broth in small batches.
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4Once cooked through (beef cooks in seconds), guests retrieve their cooked items and dip them in beaten raw egg before eating. The egg creates a silky coating.
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5Continue adding ingredients throughout the meal as the broth simmers. Add more broth if needed to maintain liquid level.
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6Serve hot directly from the pot until all ingredients are consumed.