Let’s cut the ingredients. Cut the yaki dofu, grilled firm tofu into bite-size pieces. Remove the stems of the shiitake mushrooms and cut the caps into bite-size pieces. Remove the stem ends of the enoki mushrooms. Then, tear the enoki into small pieces.
Slice the white part of the spring onion leaves using diagonal cuts. Cut the green part into 5cm (2″) pieces. Slice the onion perpendicular to the grain into 1.5cm (0.6″) slices.
Cut the ito konnyaku noodles in half. Heat a pot of water and place the konnyaku into it. Lightly simmer the ito konnyaku for about 30 seconds. This will help to remove the excess water and absorb the broth later. Remove and strain the konnyaku in a mesh strainer.
Let’s cook the sukiyaki. Heat the beef fat in a pan on medium heat and coat the bottom with the oil. Reduce the heat and add the sugar.
Distribute the thin beef slices. When the beef is half cooked, drizzle on the soy sauce. Then, quickly beat the egg in a bowl.
Flip the beef slices over and combine the sugar and soy sauce. The meat is the most delicious state now so make sure to enjoy it. Dip the beef into the egg and enjoy the meat!
Place the beef on the edges of the pan. The caramelized sugar makes the additional ingredients more delicious. Add the yaki dofu, ito konnyaku, shiitake, enoki mushrooms, onion and spring onion leaves.
Add more beef slices. Adjust the heat frequently and keep it below medium heat. If the ingredients come close to burning, pour in a little sake to cool things off.
Sprinkle some sugar onto each ingredient. Drizzle on the soy sauce. Pour the sake over the ingredients.
Turn the heat to medium and occasionally flip the ingredients over to cook evenly. It’s ready to serve. As soon as each ingredient is cooked dip them in the egg and enjoy the sukiyaki.
We will show you how to add the ingredients to the sukiyaki. For example, adding the spring onion leaves. When you place new ingredients into the sukiyaki, add the seasonings for them. Sprinkle on the sugar. And add the soy sauce. Combine the seasonings, and the spring onion leaves are ready.
When you’ve fully enjoyed the vegetables, add the udon noodles at the end. Add a small amount of sake, sugar and soy sauce. Allow the udon to absorb the remaining sauce and enjoy it with the egg.
You might think that seasoning each ingredient with the sugar and soy sauce is a cumbersome process but it will make it easy to achieve the best flavor.
If you can’t use sake, reduce the heat to as low as possible and avoid adding water to keep the ingredients from getting watery.