Kanto-Style Sukiyaki

foodnetwork.com

sdsmith31

subheading: Warishita:

½ cup mirin

½ cup good quality Japanese dark soy sauce

¼ cup sugar

1 teaspoon MSG, optional

subheading: Sukiyaki:

8 ounces shirataki noodles

4 to 6 fresh shiitake mushrooms or ¼ bunch of enoki mushrooms

1 large carrot, peeled

2 tablespoons neutral oil, such as canola oil, grapeseed oil or peanut oil, or a 1-inch cube of beef fat

1 pound paper thin slices super marbled beef, preferably ribeye

1 Japanese green onion or 3 scallions, sliced on a ½-inch bias

½ white onion, cut into ¼-inch-thick slices

9 to 10 ounces firm tofu, cut into ¼-inch-thick slices

½ cup Napa cabbage, cut into 3-inch lengths

1 to 2 cups water

2 to 3 large, pasteurized eggs

Directions at foodnetwork.com

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