1 substitute bean-noodles drained and rinsed (shirataki)
12 oz saga wagyu beef thinly sliced
2 cups nappa cabbage cut into 1" pieces
1 cup dashi granules
1 piece wagyu fat
1 bunch enoki mushrooms
12 mushroom caps fresh
0.5 cup mirin
0.5 cup sake
1 scallion
0.3 cup soya sauce
0.3 cup sugar
8 oz tofu 1" x 1 diced firm
2 bunches water cress
Equipment
frying pan
chopsticks
Directions
Preheat a casserole type of large pan.
Place the fat piece to oil the pan.
When the fat melts, place slices of wagyu beef to sear them lightly.
Add mirin, sake, soy sauce and sugar.
Add tofu, Nappa cabbage, shiitake mushrooms, and scallion.
Pour in half of the dashi. When dashi boils, add enoki mushrooms and chrysanthemum leaves.
When the leaves wilt, it is ready to serve.
* In Japan sukiyaki is cooked on the dining table, and each person uses chopsticks to pick up the ingredients from the pan as they are cooked. Therefore, all the ingredients are not put into the pan at once, but little by little.
