Kanto-style beef hot pot built on a pre-mixed warishita sauce of soy sauce, mirin, sake, and sugar, simmered right at the table with beef and vegetables added in order of cook time - traditionally eaten dipped in raw beaten egg to cool and coat each bite.
•1 bunch shungiku (chrysanthemum greens) or spinach
•8 oz enoki mushrooms, trimmed
•4 green onions, cut into diagonal pieces
•3.5 oz shirataki noodles, drained
•4 eggs, for dipping (optional, raw)
•1 tbsp beef fat or vegetable oil, for the pot
Steps
1.Combine the soy sauce, mirin, sake, sugar, and dashi in a saucepan, bring to a simmer for 1-2 minutes to cook off the alcohol, and set this warishita sauce aside.
2.Heat a shallow cast-iron or heavy pot (sukiyaki nabe) over medium-high heat and coat the bottom with a small piece of beef fat or the vegetable oil.
3.Sear a few slices of beef first for about 10 seconds per side - these first pieces are the cook's treat, meant to be eaten immediately.
4.Pour in the warishita and bring it to a gentle simmer.
5.Add the ingredients that take longest to cook first - the napa cabbage stems, green onions, and shirataki - then arrange the tofu, mushrooms, and remaining beef around the pot.
Simmer everything together at the table, adding the shungiku or spinach last since it wilts quickly.
7.If using, crack an egg into a small bowl for each diner and beat it - traditionally each piece is dipped into the raw beaten egg before eating, which cools the hot food slightly and coats it in a silky layer.
8.Serve directly from the pot, refilling with more warishita and ingredients as the meal continues.