A mixture of soy sauce, sugar, mirin and sake make this come to life with sukiyaki beef and tons of vegetables like Napa cabbage, mushrooms and shungiku (chrysanthemum), green onions as well as tofu.
Kobe style sukiyaki beef, tofu, vegetables, shirataki noodles, soy sauce, sugar, mirin, sake, dashi broth, egg yolk
To start, make your sukiyaki sauce by mixing soy sauce, Japanese blend, sugar, mirin, sake and water until combined.
Next make your noodles according to the package instructions, drain, rinse and set aside.
Heat a deep pot/sukiyaki/hot pot on low and add in 2 tablespoons of your sauce. Sear your meat (save a few slices for garnish). Then add your mushrooms and lightly sauté for 1-2 minutes.
Next, in the same pot, add in and layer your remaining beef, tofu, cabbage, mushrooms, cooked noodles and shungiku. Bring to a boil until everything is well cooked. Top with green onions, mix well and dip with egg.