Ingredients

• 400 gms (0.89 lb) beef, thinly sliced
• 240 mls (1 cup) soy sauce
• 240 mls (1 cup) mirin
• 4 tbsps sugar
• 240 mls (1 cup) dashi stock or water
• 200 gms (0.44 lb) shiitake mushrooms, sliced
• 100 gms (0.22 lb) enoki mushrooms
• 4 green onions, cut into 2-inch pieces
• 200 gms (0.44 lb) tofu, firm and cut into cubes
• 200 gms (0.44 lb) shirataki noodles, rinsed and drained
• 300 gms (0.67 lb) Chinese cabbage (napa cabbage), chopped
• 1 carrot, thinly sliced
• 4 egg (optional, for dipping)

Instructions

1. In a large skillet or shallow pot, combine soy sauce, mirin, sugar, and dashi stock. Bring to a simmer over medium heat.
2. Add the sliced beef to the skillet, spreading it out evenly. Allow it to cook in the simmering sauce until it begins to brown, about 2-3 minutes.
3. Add the mushrooms, green onions, tofu, shirataki noodles, Chinese cabbage, and carrot to the skillet. Arrange them separately around the beef.
4. Continue to simmer everything together, occasionally spooning some of the simmering liquid over the ingredients, until the vegetables are tender and everything is cooked through, about 7-10 minutes.
5. If using, crack a raw egg into individual bowls and lightly beat it. Each person can dip the cooked ingredients into the raw egg before eating for a traditional sukiyaki experience.
6. Serve hot directly from the skillet or pot, allowing diners to pick their ingredients and dip into the beaten egg as desired.

Notes

• Sukiyaki is a Japanese dish that is traditionally prepared and served at the table in the nabemono (Japanese hot pot) style.
• It features thinly sliced beef simmered in a sweet and savory sauce alongside vegetables and other ingredients.