Sukiyaki

1. Prepare the sukiyaki sauce (warishita): In a bowl, combine dashi stock, koikuchi soy sauce, mirin, sake, and sugar. Stir until the sugar is fully dissolved. Set aside.

2. Prepare all ingredients: Cut napa cabbage into 5cm pieces. Trim the stems from shiitake mushrooms and make decorative cuts on the caps. Trim the root ends of enoki mushrooms and separate them. Cut scallions into 5cm lengths diagonally. Cut tofu into 2cm thick slices. Rinse shirataki noodles thoroughly under cold water and drain well.

3. Heat a sukiyaki pot or a large shallow pot over medium heat. Rub the pot surface generously with beef fat until it melts and coats the bottom.