Kanto-Style Sukiyaki (Japanese Beef Hot Pot in Sweet Soy Warishita Broth)

Combine 100 ml soy sauce, 100 ml mirin, 3 tablespoons sugar, and 50 ml sake in a bowl.

Stir until no sugar remains on the bottom, so the warishita seasons the pot evenly.

Slice the negi thickly on the diagonal, then cut the napa cabbage, shiitake mushrooms, and grilled tofu into easy-to-eat pieces.

Loosen the 400 g beef slices gently so they can be added one by one without clumping.

Blanch 200 g shirataki noodles in boiling water for about 1 minute.

Drain well, cut them into manageable lengths, and keep them in a separate bowl until arranging the pot.

Heat the pot over medium heat and sear the negi without added fat or oil for about 2 minutes, until the edges turn lightly browned.

Pour in the warishita, and once it starts to bubble, arrange the napa cabbage, shiitake mushrooms, grilled tofu, and shirataki in separate areas. Simmer over medium-low heat for about 4 minutes so the broth soaks into them.

Add only as much beef as will be eaten soon.

Remove it when the thickest part reaches at least 63C and let it rest for 3 minutes. Use only pasteurized eggs for raw dipping. Pregnant people, children under 5, adults 65 or older, and people with weakened immune systems should omit the raw egg.