Sukiyaki is as tasty as it sounds catchy. It is recommended that you use good quality Japanese eggs when preparing your dip.
Use a heavy cast iron pan is better as heat distribution is more even. Here is a tip on how to get the best sukiyaki going. Heat up the pan on a strong fire. Once it it very hot, deftly pick up a few slices of beef and “grease” every surface of the hot pan. Flip the beef slices and leave them in the pan. Immediately pour sukiyaki sauce into the pan, just covering the meat, and reduce heat to lowest. Count to 2, remove the beef and dip it in freshly beaten egg before eating. After that first taste of sukiyaki, place vegetables into the pan. Juices from the vegetables will run into the sukiyaki sauce as they cook. As sukiyaki sauce is nicely simmering, proceed to add more slices of beef/ vegetables.
800g thinly sliced Grade A4 Kagoshima Wagyu
300g shirataki noodles
1/2 bunch chrysanthemum leaves
8 shiitake mushrooms
Diagonally slice shallots.
Boil shirataki noodles for 5 minutes, drain and cut into easy-to-eat lengths.
Cut away stalk of shiitake mushrooms and using a sharp knife, score a cross in each mushroom head.
Cut grilled tofu into 2cm thick cubes.
Prepare pan as described in tips above, add shirataki noodles to the beef, vegetables and tofu in the pan.
If Sukiyaki sauce boils down too much at any point, add more sauce or cooking sake.