Sukiyaki (Kanto Style)

Prepare the sukiyaki sauce (warishita): In a saucepan, combine koikuchi soy sauce, mirin, sake, granulated sugar, and dashi stock. Bring to a gentle simmer over medium heat, stirring until the granulated sugar is fully dissolved. Remove from heat and set aside.

Prepare the ingredients: Slice the thinly sliced beef into bite-sized pieces if not already. Cut the napa cabbage into 5 cm wide sections. Trim the stems of the shiitake mushrooms and score a decorative cross on the caps. Separate the enoki mushrooms into small clusters. Drain and cut the firm tofu into 2 cm cubes. Cut the green onions into 5 cm lengths. Wash and trim the mizuna.

Heat a sukiyaki pot or large shallow pan over medium-high heat. Add the beef fat and render it, coating the bottom of the pot.