- 1 lb thinly sliced beef for Sukiyaki
- 8 Napa cabbage leaves
- 1/2 bunch Shungiku (Tong Hao in Chinese, or Garland Chrysanthemum)
- 5-7 Shiitake mushrooms, curve decorative shapes
- 1 pkg enoki mushrooms
- 1 pkg maitake mushrooms
- 1 negi/Tokyo Negi
- 1 Yaki Tofu
- 1 pkg shirataki noodles (yam noodles) or cellophane noodles, rinsed and drained
- 1/3 carrot, curve into flower petals
- 1 Tbsp. oil or lard
- 1 Tbsp. brown sugar
- 1 cup dashi stock (or water) to dilute the sauce
- 4 pasteurized eggs for dipping (please use very fresh raw eggs), beaten in each dipping bowl
- 1 pkg Udon
- Sukiyaki Sauce
- 1 cup soy sauce
- 1 cup sake
- 1 cup mirin
- 4 Tbsp. sugar
Cut all ingredients into bite-size pieces and arrange them on a large plate
Make Sauce. In a medium saucepan, combine all of the ingredients for Sukiyaki Sauce, and bring it to a boil. Set aside.
Heat oil in the pot.
Add beef. Sprinkle brown sugar
Flip the beef.
Pour Sukiyaki Sauce in the pot.
Bring it to a boil.
Add other ingredients and put a lid.
When it boils again, lower the heat and let it simmer until all of the ingredients are soft. If the sauce is salty, add dashi stock to adjust. Crack one egg into a small serving bowl (serve per person) and beat carefully. Dip the cooked sukiyaki into the egg and eat. The salty taste will be more mild after dipping the egg.
When most of the ingredients are gone, add in Udon and cook for a few minutes. We usually eat noodles at the end to finish the meal.