Sukiyaki

Ingredients

• 1 1/2 lbs thinly sliced beef ribeye
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sugar
• 1/4 cup sake
• 1 block firm tofu, sliced
• 1 bunch shungiku or spinach
• 1 napa cabbage, chopped
• 1 bunch enoki mushrooms
• 1 package shirataki noodles
• 4 scallions, cut into pieces
• 4 raw eggs, for dipping
• 1 tbsp beef fat or oil

Instructions

1. 1Whisk soy sauce, mirin, sugar, and sake together to make the warishita sauce.
2. 2Heat a shallow cast-iron or sukiyaki pot over a tabletop burner and melt the beef fat.
3. 3Sear a few slices of beef briefly, then push aside and pour in some warishita sauce.
4. 4Add tofu, cabbage, mushrooms, shirataki noodles, and scallions to the pot in sections, simmering in the sauce.
5. 5Cook everything gently, adding more sauce as needed, until vegetables are tender.
6. 6Crack a raw egg into individual bowls for each diner to beat.
7. 7Dip the hot cooked beef and vegetables into the beaten egg before eating.

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