Sukiyaki

Sauce base:

• 1 dashi pack
• ¼ cup Japanese soy sauce
• ¼ cup mirin
• ¼ cup cooking sake
• 1 ½ tbsp brown sugar

Other ingredients:

• 2 ½ cup water
• 1 dried dashi pack or 1 tbsp dashi powder
• 1 block of tofu, cut into cubes
• 2 leeks, sliced diagonally
• 1 radish, thinly sliced
• 200g mushrooms (shiitake or shimeji), cleaned and sliced
• 1 small wongbok cabbage (Chinese cabbage), roughly chopped
• 400g thinly sliced beef or other meat of your choice
• Frozen udon
• Egg yolk for dipping

Steps:

1. Prepare the Ingredients:
   • Cut tofu into cubes.
   • Slice the leeks diagonally.
   • Thinly slice the radish.
   • Clean and chop of roots of mushrooms
   • Roughly chop the cabbage.
   • Arrange the meat slices on a plate.
2. Prepare the sukiyaki sauce:
   • In a small bowl, combine soy sauce, mirin, cooking sake and sugar. Stir until the sugar dissolves.
3. Set the Table:
   • Place a portable burner at the dining table or use a tabletop stove. Set a large, shallow pot on top.
4. Start Cooking:
   • Briefly sear the meat slices with a splash of the sukiyaki sauce until they are just browned, then set them aside.
5. Add the vegetables, tofu and remaining sukiyaki sauce:
   • Add the leeks, radish, cabbage, mushrooms, and tofu to the pot.
   • Add in the dashi pack with water, together with the remaining sukiyaki sauce.
   • Allow the mixture to simmer for about 5-10 minutes until the vegetables start to soften.
6. Cook the rest of the meat:
   • Return the seared meat slices to the pot, arranging them on top of the vegetables.
7. Simmer and Serve:
   • Let everything simmer together for another 5-10 minutes, allowing the flavours to meld.
   • As the ingredients cook, diners can start picking their favourites straight from the pot. Add more sauce or water as needed.
8. Enjoy:
   • For an extra touch, serve with raw beaten egg yolk for dipping (optional).
   • Throw in some udon to make it extra hearty.
   • Refill the pot with more vegetables, tofu, and meat and enjoy as you eat!