First, let's make the sukiyaki sauce also known as Warishita.
In a pot, combine the sake, mirin, soy sauce and sugar. Adding the sake makes the beef more delicious. Mirin is similar to sake but it has more flavor and sweetness.
Bring the sauce to a boil and simmer it for a while to let the alcohol evaporate completely.
Now, the sauce is ready.
Let's cut the ingredients. Cut the beef slices in half.
Cut out the firm white part from the napa cabbage leaves.
Thinly slice the white part using diagonal cuts.
Cut the leafy part into smaller pieces.
Remove the stem of the shiitake mushroom.
Carve a star-shaped pattern on the caps of the shiitake.
Slice the yaki dofu, grilled firm tofu into bite-size pieces.
Slice the long green onion also known as naganegi using diagonal cuts.
Parboil the ito konnyaku or shirataki noodles and strain them thoroughly. Then, cut into smaller pieces.
Shungiku leaves are often used in sukiyaki but we are substituting the komatsuna spinach instead. Cut the komatsuna into smaller pieces.
Now, all the preparations are finished. Let's make the sukiyaki.
First, sautee the beef slices in a pan.
Then, ladle the sukiyaki sauce over the beef.
Next, add the napa cabbage leaves, yaki dofu, grilled firm tofu and ito konnyaku.
It has been said for a long time that cooking meat next to ito konnyaku or shirataki noodles will make the meat tough, but it turns out that this is a popular misconception.
Add the enoki mushrooms, komatsuna spinach, and long green onion.
Pour additional sukiyaki sauce over the vegetables. You can adjust the amount of sukiyaki sauce as you test it.
Cover with a lid and simmer for a couple of more minutes.
Now, the sukiyaki is ready.
Here is how we enjoy sukiyaki in Japan. Beat a raw egg in a bowl.
Dip the ingredients in the egg and enjoy the delicious sukiyaki.
If you are not in Japan and unsure about the quality of your eggs, please try pasteurized eggs, which are meant to be used in dishes with raw or undercooked eggs.
For beef cuts, chuck roast and rib roast, which are moderately marbled, are recommended because they are tender even when simmered in the sukiyaki sauce. If you don't like fat, use beef round.
After you enjoyed the sukiyaki, you can add udon noodles to finish off the remaining broth.
You should also check our Kansai-style Sukiyaki recipe.