Back to 2 servings meat and vegetables 12 ounces thinly sliced beef, ribeye or chuck; partly frozen slices work best 0.5 block firm or grilled tofu, cut into 1 cm slices or strips 4 ounces shirataki noodles, rinsed and parboiled; udon also works 2 cups napa cabbage, cut into 2-inch pieces 2 cups chrysanthemum greens or spinach, shungiku, or bok choy as a substitute 4 ounces shiitake or enoki mushrooms, stems trimmed and rinsed 2 scallions, white parts sliced diagonally, green parts cut into rings sukiyaki sauce 0.25 cup soy sauce 0.25 cup mirin 2 tablespoons sake 1 tablespoon sugar, add more to taste 1 cup dashi or water to cook 1 tablespoon vegetable oil, or beef tallow, to grease the pan to serve 2 raw egg yolks, optional for dipping; use pasteurized eggs
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1 Step 1: Mix the soy sauce, mirin, sake, sugar and dashi (or water) until the sugar dissolves to make the sukiyaki sauce.2 Step 2: Cut the tofu, cabbage, greens and scallions, and trim the mushrooms. Rinse and parboil the shirataki, then drain. Arrange everything on a large tray.3 Step 3: Heat a sukiyaki pot or wide skillet over medium heat and grease it with the oil. Sear the scallion whites for about 1 minute, then add 2 tablespoons of the sauce.4 Step 4: Add a few slices of beef and sear until just browned on the outside, about 30 seconds per side. Pour in the remaining sauce.5 Step 5: Arrange the tofu, mushrooms, cabbage, noodles and greens around the beef. Simmer gently until the vegetables are tender, about 5 to 7 minutes.6 Step 6: Add the remaining beef and cook for 1 to 2 minutes until it is no longer pink and just cooked through. Top with the scallion greens and serve immediately, each diner dipping in raw egg yolk if desired.getsaucepan.com/r/26e12188-6362-5c19-8713-649a136754f5
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