Sukiyaki

Ingredients

Eggs

2, beaten (for dipping)

Soy sauce

1/4 cup

Mirin

1/4 cup

Sake

1/4 cup

Sugar

3 tablespoons

Sukiyaki sauce

1/2 cup

Enoki mushrooms

1 cup, trimmed

Green onions

1 bunch, sliced

Shiitake mushrooms

1 cup, sliced

Napa cabbage

2 cups, chopped

Noodles (udon or soba)

8 oz, cooked according to package instructions

Tofu

1 block (14 oz), firm, cut into cubes

Beef (ribeye or sirloin)

1 lb, thinly sliced

Instructions

1. In a large skillet or hot pot, heat a small amount of oil over medium heat.
2. Add the thinly sliced beef and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the tofu, napa cabbage, shiitake mushrooms, green onions, and enoki mushrooms. Sauté for 4-5 minutes until the vegetables are slightly softened.
4. In a small bowl, mix together the sukiyaki sauce, sugar, sake, mirin, and soy sauce until the sugar is dissolved. Pour this sauce over the vegetables in the skillet.
5. Add the cooked noodles to the skillet and gently toss to coat them in the sauce.
6. Return the cooked beef slices to the skillet and let everything simmer for another 2-3 minutes, until heated through.
7. In a separate small bowl, beat the eggs. This will be served as a dipping sauce.
8. Serve the sukiyaki hot in individual bowls, allowing each person to dip their beef and vegetables into the beaten eggs before enjoying.