Sukiyaki

Method

1. Make the warishita (sukiyaki sauce): put the soy sauce, mirin, sake, sugar and water in a small pot and bring to the boil on medium heat. Let it bubble for 2 min to cook off the alcohol and dissolve the sugar, then take it off the heat.

   Add in this stepSoy sauce 50 mlMirin 50 mlCooking sake 50 mlSugar 25 gWater 50 ml

   medium heat

2. Cut the tofu into 3 cm cubes and pat dry with kitchen paper. Slice the long onion diagonally 1 cm thick, cut the stems off the shiitake (a shallow cross on top is traditional), cut the napa cabbage into 4 cm pieces and the chrysanthemum into 5 cm lengths. Boil the shirataki in water on high heat for 2 min to remove its smell, drain and cut into easy lengths. Arrange everything on a large plate.

   Add in this stepFirm tofu (or grilled tofu) 150 gJapanese long green onion (negi) or a slim leek 1Fresh shiitake mushrooms 4Napa cabbage (Chinese leaf) 200 gShirataki (konjac noodles) 150 gGarland chrysanthemum (shungiku) or spinach 60 g

   high heat

3. Set a 24 cm heavy frying pan or sukiyaki pan on the table burner over medium heat. Rub the suet over the bottom with chopsticks for 1 min until it melts and coats the pan. Lay in half of the beef flat, one slice at a time, pour over about a quarter of the warishita and cook for 1 min, just until the pink turns brown. Each person cracks an egg into their own small bowl and beats it lightly; dip the beef in the egg and eat straight away.

   Add in this stepBeef suet (or 1 tbsp vegetable oil) 10 gThinly sliced beef for sukiyaki (1.5–2 mm; sirloin, rib-eye or chuck) 125 gVery fresh eggs, for dipping 2

   medium heat

4. Arrange the onion, tofu, shiitake, napa cabbage and shirataki in separate sections in the pan, keeping the shirataki away from the meat (it toughens beef). Pour in the rest of the warishita, keeping a little back, and simmer on medium-high heat for 6 min, until the napa cabbage is soft and the onion translucent, then turn down to medium heat.

   medium-high heat→medium heat

5. Add the remaining beef and the chrysanthemum on top and cook for 1 min. The beef is ready when it is just no longer pink; the leaves should only wilt. Eat everything dipped in the beaten egg.

   Add in this stepThinly sliced beef for sukiyaki (1.5–2 mm; sirloin, rib-eye or chuck) 125 g

6. Keep cooking and eating at the table, adding more ingredients as space frees up. If the sauce reduces and becomes too salty or thick, add a splash of water; if the flavour fades, add the warishita you kept back.