Name: Sukiyaki
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1-2 packages udon noodles ((Typically added to the soup at the end of the meal)); ½ head napa cabbage ((about 10 leaves or 1.8 oz or 690 g)); ½ bunch shungiku (Tong Ho/Garland Chrysanthemum) ((7 oz or 200 g)); 1 Negi (long green onion) ((leek or 3 green onions)); 1 package enoki mushrooms; 8 shiitake mushrooms ((carve decorative shapes)); 1 package Yaki Tofu (Broiled Tofu) ((9 oz or 255 g)); ⅓ carrot ((for decoration, optional)); 1 package shirataki noodles ((or cellophane noodles, yam noodles; 1 bag = 7 oz or 198 g)); 1 lb thinly sliced beef (chuck or rib eye) ((454 g; or slice your own meat, see Notes)); 1 Tbsp neutral-flavored oil (vegetable, canola, etc) ((or beef fat if your sukiyaki beef package comes with it)); 1 Tbsp brown sugar ((we use it for the first batch of meat)); 1-1.5 cup dashi (Japanese soup stock; click to learn more) ((to dilute the sauce; or water)); 1 cup sake ((240 ml)); 1 cup mirin ((240 ml)); ¼ cup sugar ((60 ml)); 1 cup soy sauce ((240 ml))