Sukiyaki

Ingredients

• 600 g of beef strip loin, cut into thin slices
• 2 tablespoons of sake
• 200 g of dry noodles
• 450 g of enoki mushrooms
• 20 g of beef fat
• 10 new onions, cut into 4 pieces
• 2 onions, cut into 8 slices
• 4 eggs
• 300 g of watercress, washed and cut in half
• 250 g of tofu, cut into 12 cubes
• 1 tablespoon of powdered sugar
• 5 tablespoons of dashi broth
• 5 tablespoons of soy sauce
• 1.2 dl of mirin

Season the meat with a tablespoon of sake and let it rest for 30 minutes.

Cook the noodles for 2 minutes, drain them, and cut them into pieces about 5 cm long.

To prepare the sauce, combine the dashi, soy sauce, mirin, a tablespoon of sake, and sugar in a pot. Cook over medium heat until the sugar is completely dissolved.

Arrange the onions, new onions, watercress, mushrooms, noodles, and tofu on a plate and serve. In four small bowls, whisk together 4 eggs and serve.

Heat a pan on a portable stove at the table and melt the bacon.

Add the new onions and the shallots, and cook for 2 minutes.

Pour in 1/4 of the prepared sauce into the pan.

Once the sauce begins to simmer, add 1/4 of the portion of watercress, mushrooms, tofu, and noodles to the pot, separating them and leaving space for the meat. Cook one slice of meat at a time.

After approximately 15 minutes of cooking, each guest will take a portion of meat and vegetables and dip them in the beaten eggs. Then, gradually add the remaining sauce, vegetables, and noodles to the pot.