Kanto-Style Sukiyaki with Warishita and Egg Dip

What you need

• 100 ml (scant 1/2 cup) soy sauce
• 100 ml (scant 1/2 cup) mirin
• 100 ml (scant 1/2 cup) sake
• 100 ml (scant 1/2 cup) dashi, or water
• 4 tbsp sugar
• 500 g (1 lb) well-marbled beef, such as ribeye or sirloin, sliced paper thin
• 200 g (7 oz) shirataki noodles
• 400 g (14 oz) grilled or firm tofu
• 300 g (10 oz) napa cabbage, about 1/4 head
• 4 spring onions, or 1 Japanese long onion (negi)
• 8 shiitake mushrooms
• 100 g (3 1/2 oz) enoki mushrooms
• 1 bunch shungiku, edible chrysanthemum greens
• 1 tbsp beef fat, or neutral oil
• 4 eggs, 1 per person, for dipping

Method

Restated from the original video

1. 1

   For the warishita, put the soy sauce, mirin, sake, dashi and sugar in a small pan. Bring to a boil, stirring until the sugar dissolves, then take off the heat.

2. 2

   Rinse the shirataki, boil for 2 min, drain and cut into shorter lengths.

3. 3

   Cut the tofu into 3 cm (1 1/4 in) pieces and the cabbage into 5 cm (2 in) pieces.

4. 4

   Slice the spring onions on a slant into 4 cm (1 1/2 in) lengths.

5. 5

   Pull the stems off the shiitake and cut a shallow cross into each cap. Trim the base of the enoki and pull them into small clumps.

6. 6

   Pick the shungiku into short sprigs, discarding the tough lower stalks. Arrange all the vegetables, tofu and beef on platters.

7. 7

   Melt the beef fat in a shallow cast-iron pot or wide pan over medium-high heat, at the table on a portable burner if possible.

8. 8

   Lay in a few slices of beef and sear for 30 seconds, then pour in about half the warishita.

9. 9

   Arrange the cabbage, spring onions, tofu, shiitake, enoki and shirataki in separate sections around the pot, keeping the shirataki away from the beef.

10. 10

    Simmer until the cabbage is tender, 5-7 min, topping up with warishita as it reduces. Add the shungiku for the last minute.

11. 11

    Crack an egg into each diner's small bowl and beat it lightly.

12. 12

    The eggs are eaten raw as a dip, so use pasteurized eggs for anyone young, elderly, pregnant or immunocompromised.

13. 13

    Eat straight from the pot, dipping each bite into the egg. Add the remaining beef a few slices at a time and cook just until it loses its pink color, 30-60 seconds.

Imported from pankobunny.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.