Name: Sukiyaki
Ingredients: 8 oz dry shirataki or udon noodles (or clear noodles like sweet potato or mung bean); 1 small head napa cabbage, cut into 1-inch pieces; 1 ½ lb beef sirloin, or your choice, sliced thin; 8 oz firm tofu, cut into 1-inch cubes; 8 oz shiitake mushrooms; 1 package enoki mushrooms; 1 bunch scallions, cut into 1-inch pieces; 6 oz bean sprouts (mung bean or soybean); 6 oz chrysanthemum greens (can substitute mustard greens); Toasted sesame seeds and oil for garnish; 2/3 cups mirin; 2/3 cups soy sauce or tamari; 1 2/3 cups dashi or any preferred stock; 2 tbsp brown sugar or to taste

Description

A cozy one-pot warming dish for cold winter days.

Ingredients

Scale

For the sukiyaki:

8 oz dry shirataki or udon noodles (or clear noodles like sweet potato or mung bean)
1 small head napa cabbage, cut into 1-inch pieces
1 ½ lb beef sirloin, or your choice, sliced thin
8 oz firm tofu, cut into 1-inch cubes
8 oz shiitake mushrooms
1 package enoki mushrooms
1 bunch scallions, cut into 1-inch pieces
6 oz bean sprouts (mung bean or soybean)
6 oz chrysanthemum greens (can substitute mustard greens)
Toasted sesame seeds and oil for garnish

For the broth:

2/3 cups mirin
2/3 cups soy sauce or tamari
1 2/3 cups dashi or any preferred stock
2 tbsp brown sugar or to taste

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Instructions

Arrange all ingredients except broth in an earthenware pot or hot pot; if using a hot pot, serve ingredients on a platter or individual portions.
Add broth and bring pot to a boil and drop to a simmer, cook for 8-10 minutes; if using a hot pot, bring broth to a boil and leave on a steady simmer to dip ingredients.
Garnish with sesame seeds and oil. Serve with a side of white rice; raw egg dip optional.