🟡
Medium
Ingredients
- 500 g beef sirloin, thinly sliced
- 400 g firm tofu, cubed
- 200 g shirataki noodles
- 2 Japanese leeks (negi), sliced
- 200 g napa cabbage, chopped
- 150 g mushrooms (shiitake or enoki), sliced
- 1 carrot, thinly sliced
- 100 ml soy sauce (shoyu)
- 60 ml mirin (sweet rice wine)
- 30 ml sugar
- 500 ml beef or vegetable stock
- 4 raw eggs
- 2 tbsp beef fat or vegetable oil
Instructions
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1Combine soy sauce, mirin, sugar, and stock in a bowl to create the warishita (cooking broth) and set aside.
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2Arrange all prepared ingredients on platters, keeping them separate and organized.
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3Heat a sukiyaki pot or shallow cast iron skillet over a portable burner at the table.
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4Add beef fat to the hot pot and quickly sear several slices of beef until partially cooked, about 30 seconds per side.
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5Pour in the warishita broth and bring to a simmer.
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6Add vegetables, tofu, and noodles in stages, allowing each ingredient to cook until tender (2-4 minutes).
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7Each diner cracks a raw egg into a small bowl, then dips cooked ingredients into the egg before eating.
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8Continue cooking and adding ingredients as the broth reduces, maintaining a gentle simmer throughout the meal.
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9Serve in individual bowls with fresh broth, adding more warishita if needed to maintain flavor.