Sukiyaki and Warishita (Sukiyaki Sauce)

• 4 tbsp or more Sugar
• 75 ml each or more Mirin, sake and soy sauce
• 150 ml Water (adjust the quantity to your liking)
• 1 (For the dipping sauce) beaten egg per person, or as desired
• 400 grams Thinly sliced beef for sukiyaki
• 1 Beef fat (Japanese beef)
• 1 White part of Japanese leek (or onion)
• 1 Chinese cabbage, chysanthemum greens and enoki mushrooms (as desired)
• 1 Shirataki konyaku noodles, tofu (grilled) and udon noodles (as desired)

1. Cut or slice the ingredients, then quickly blanch the shirataki noodles.
2. These are the ingredients for warishita sauce.
3. Use sake (tip 1).
4. Heat an iron pot and melt the beef fat.
5. Use high quality Japanese beef fat (tip 2) This gives better flavour to the beef.
6. Spread the white part of Japanese leek or onion on the pan and lay 1/4 of the beef on top (tip 3).
7. Add sugar, mirin, and sake and bring to a boil.
8. Add the soy sauce.
9. Adjust the amount of water as you cook as Chinese cabbage has a lot of water content.
10. Arrange the other ingredients in the pan and cook though (without covering)!
11. We prefer lighter seasoning, but if you prefer it stronger, add more sugar and soy sauce!
12. After simmering for a while, the vegetables will release water, so adjust the water accordingly.
13. Dip the sukiyaki in the beaten eggs and enjoy!
14. Adjust the quantity of water, soy sauce, and sugar to your preference.

sugar, soy sauce, water, dipping sauce, sukiyaki, onion, chinese cabbage, konyaku noodles

Taken from cookpad.com/us/recipes/147943-sukiyaki-and-warishita-sukiyaki-sauce (may not work)