Sukiyaki

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subheading: FOR THE SUKIYAKI SAUCE:

2 tablespoons sake

¼ cup mirin

1 tablespoon brown sugar

¼ cup soy sauce

subheading: TO PREPARE THE SUKIYAKI:

½ block firm tofu (sliced into ½-inch/1cm thick slices)

5 dried shiitake mushrooms (rehydrated)

1 package enoki mushrooms (ends trimmed and rinsed)

2 cups napa cabbage (cut into 2-inch/5cm pieces)

2 cups tong ho (chrysanthemum greens, washed)

2 scallions (white and green parts separated)

1 bundle dried mung bean vermicelli noodles (or shirataki noodles)

1 tablespoon vegetable oil

12 oz. thinly sliced fatty beef

2 cups dashi stock (mushroom soaking liquid, or chicken stock)

2 cups steamed rice

2 egg yolks (pasteurized, optional)

Directions at thewoksoflife.com

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