Sukiyaki

Make Sukiyaki at home

Ingredients

• 1 lb thin-sliced ribeye
• 1 block firm tofu, cubed
• 1 bunch napa cabbage, chopped
• 6 shiitake mushrooms
• 2 leeks or scallions, sliced diagonally
• 1 package shirataki noodles
• 1/2 cup soy sauce
• 1/3 cup sugar
• 1 cup dashi
• 4 pasteurized eggs for dipping

How it's made

1. Combine soy sauce, sugar and dashi to make the warishita broth.
2. Rinse and drain the shirataki and cut the vegetables.
3. Heat a wide pot or skillet and brown a few beef slices with a little broth.
4. Add a portion of vegetables, tofu and noodles in sections.
5. Pour in enough broth to half-cover and simmer until vegetables are tender.
6. Serve straight from the pot, dipping each bite in beaten egg, and top up with ingredients as you go.