Sweet and Savory Sukiyaki Beef Hot Pot

Prepare your ingredients: Slice the napa cabbage into 5cm pieces, cut the firm tofu into 2cm thick slices, remove stems from shiitake mushrooms, and cut green onions into 5cm lengths. Arrange all ingredients attractively on a large platter.

Make the Sukiyaki Sauce (Warishita): In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and dashi stock until the sugar is fully dissolved. Set aside.

Set up the hot pot: Place a large, shallow pot or electric sukiyaki pan on a portable burner at your dining table. Heat the pot over medium-high heat (around 180°C) and lightly grease with a small amount of beef fat or vegetable oil.

Cook the beef: Add a portion of the thinly sliced beef to the hot pot and sear briefly until it changes color, about 30 seconds per side. Do not overcrowd the pot; cook in batches if necessary.

Add vegetables and sauce: Arrange some of the prepared vegetables and tofu around the cooked beef. Pour a generous amount of the warishita sauce over the ingredients. Allow it to simmer gently.

Serve and enjoy: Once the vegetables are tender and the beef is cooked to your liking, serve directly from the hot pot. Crack a raw egg into a small individual bowl for each diner, whisk lightly, and use it as a dipping sauce for the cooked ingredients. Continue adding ingredients and sauce as you eat.