Authentic Sukiyaki Kanto Style Hot Pot 1771706687258 Rqdh

Ingredients

• 1 lb Thinly sliced beef ribeye or chuck
• 0.5 head Napa cabbage, cut into bite-sized pieces
• 2 stalks Naganegi (Japanese long green onion), sliced diagonally
• 8 pieces Shiitake mushrooms, stems removed
• 7 oz Shirataki noodles, drained and rinsed
• 1 block Grilled Tofu (Yaki-dofu), cut into cubes
• 0.5 cup Soy sauce
• 0.5 cup Mirin
• 0.25 cup Sake
• 3 tbsp Sugar
• 1 tbsp Beef tallow or vegetable oil
• 4 large Pasteurized eggs (for dipping)(optional)

Instructions

1. 1

   Prepare the Warishita sauce by combining soy sauce, mirin, sake, and sugar in a small saucepan; bring to a simmer over medium heat until sugar dissolves, then set aside.

2. 2

   Heat a shallow cast-iron sukiyaki pot or heavy skillet over medium-high heat and melt the beef tallow to grease the surface.

3. 3

   Sear a few slices of beef briefly to release flavor, then pour about half of the Warishita sauce into the pot.

4. 4

   Arrange the napa cabbage, naganegi, shiitake mushrooms, shirataki noodles, and tofu in separate clusters within the pot.

5. 5

   Pour the remaining Warishita sauce over the ingredients and bring to a gentle simmer.

6. 6

   Add the remaining beef slices to the simmering liquid, cooking only until they are no longer pink to maintain tenderness.

7. 7

   As ingredients finish cooking, dip them into a small bowl of beaten raw egg (optional) before eating.

8. 8

   Continue adding more ingredients and sauce to the pot as you eat, adjusting the heat to keep a low simmer.