Personally I prefer Kanto-style Sukiyaki where the Warishita sauce is the base of operations and everything is cooked into it. I don’t like feeling like I don’t have enough sauce, and I want to dish the results on top of a bowl of rice. I enjoy the sweetness of the dish and how it flavors the rice. I enjoy the social aspect of cooking together; the preparation of the components and the novelty of doing it all at the table.
- 2/3 cup mirin
- 2/3 cup sake
- 2/3 cup soy sauce
- 1 1/3 cups dashi or other stock
- 1 tablespoon sugar
- 1 1/2 pounds sirloin beef, sliced into 1/4- to 1/8th-inch strips
- 8 ounces firm tofu, cut into 1-inch cubes
- 8 ounces mushrooms, sliced (shiitake, portabello, button, enoki or a variety)
- 1 yellow onion, sliced into thin rings
- Carrots, slice thinly on the diagonal and par-cooked
- 8 scallions, cut into 2 inch pieces
- 1 small head bok choy or napa cabbage, leaves cut into 1- to 2-inch segments
- 1 cup short grain rice
- 8 ounces shirataki or udon noodles
- 4 eggs (optional)
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Bring mirin, sake, soy sauce, dashi, and sugar to a simmer and stir until sugar is dissolved. Remove from heat and reserve.
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Arrange beef and tofu on separate platters (or dinner plates) cover with plastic wrap and refrigerate. Arrange mushrooms, onion, scallions, and bok choy on a serving platter and set aside.
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Rinse rice in a fine-mesh strainer until water runs clear. Place in a small pot and cover with 2 cups water, bring to a simmer then turn heat to low and cover with a tight fitting lid. Steam until all the water is absorbed, about 30 minutes.
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Set up butane burner or electric hot plate, and carefully ignite. Place a thick bottomed, low sided pan over burner and pour in sauce mixture. Bring to a simmer.
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Divide rice among 4 small bowls. Place platters of ingredients around burner and cook as you eat by transferring to simmering broth and cooking to the desired doneness. If desired, break egg into a separate bowl, beat, and use to dip steaming hot ingredients into.