Beef Sukiyaki Udon

Instructions

1. Prepare ingredients
   Slice all vegetables according to instructions. If using frozen udon, thaw according to package directions. If using sukiyaki sauce components instead of premade sauce, mix soy sauce, mirin, sake, and sugar in a bowl until sugar dissolves.
2. Prepare cooking vessel
   Heat a large, deep skillet or traditional sukiyaki pan over medium-high heat. Add oil and swirl to coat the surface. When hot, add sliced beef and sear quickly on both sides until just browned, about 1-2 minutes. Remove beef and set aside.
3. Cook vegetables
   In the same pan, add onions and cook until slightly softened, about 2 minutes. Add shiitake mushrooms and cook for another 2 minutes. Add green onions, tofu, and chrysanthemum greens or spinach.
4. Add liquids
   Pour in sukiyaki sauce and dashi stock. Bring to a simmer and add sugar. Let the flavors meld together for about 5 minutes on low heat. Taste and adjust seasoning if necessary.
5. Cook udon
   Add the udon noodles to the simmering broth and cook until heated through, about 2-3 minutes. Be careful not to overcook the noodles as they can become too soft.
6. Return beef to pan
   Return the seared beef to the pan, placing it on top of the noodles and vegetables. Let simmer for 1-2 minutes until the beef is cooked to your desired doneness. For the authentic sukiyaki experience, the beef should be just cooked through but still tender.
7. Serve
   Divide the noodles, beef, vegetables, and broth among four bowls. If using raw eggs for dipping (traditional in Japan), crack one egg into a small bowl for each diner. Diners can dip the hot beef into the raw egg before eating if desired. Serve immediately while hot.