Japanese Sukiyaki

Instructions

1. Prepare the ingredients
   Arrange all vegetables, tofu, and beef on a large platter. Cut the napa cabbage into 2-inch pieces, slice green onions diagonally, trim mushrooms, and drain shirataki noodles well.
2. Make the sukiyaki sauce
   If using homemade sauce, combine soy sauce, mirin, sugar, and dashi in a bowl and stir until sugar is dissolved. Set aside. Skip this step if using store-bought sukiyaki sauce.
3. Heat the pot
   Place a sukiyaki pot or large, shallow cast-iron skillet on a portable burner at the table. Heat the pot over medium-high heat and add vegetable oil.
4. Cook the beef
   Once the oil is hot, add some of the sliced beef to the pot and sear quickly on both sides until the beef is just browned but still tender, about 1-2 minutes. If desired, sprinkle some sugar directly onto the beef while cooking to enhance caramelization.
5. Add vegetables and sauce
   Push the beef to one side of the pot and add tofu, napa cabbage, green onions, shiitake and enoki mushrooms in separate sections. Pour sukiyaki sauce over everything and bring to a simmer.
6. Add noodles
   Once vegetables begin to soften, add the shirataki noodles to the pot and let everything simmer together for about 5-7 minutes, or until vegetables are tender and beef is fully cooked.
7. Prepare for eating
   If using raw eggs for dipping (traditional method), crack one egg per person into individual small bowls and beat lightly. Diners can dip the hot sukiyaki ingredients into their raw egg before eating. Alternatively, you can skip the raw egg for food safety concerns.
8. Replenish as needed
   As ingredients are eaten, continue to add more beef, vegetables, and sauce to the pot throughout the meal. The cooking liquid will become more flavorful over time. Adjust seasoning with more sugar or sauce if needed.