Method

1. Prepare the Shirataki noodles:
   • Rinse and drain the Shirataki noodles. Cut them in half.
   • Bring water to a boil and add the Shirataki noodles to remove any odour.
   • Once the water is boiling again, cook the noodles for 2 minutes, drain and set aside.
2. Prepare the vegetables:
   • Negi (Japanese leek): Cut diagonally into 1 cm wide pieces.
   • Tung Oh: Chop into 5 cm long pieces.
   • Shiitake mushrooms: Cut off and discard the stems.
     • (Optional) Create a decorative flower pattern on the caps: Make 2 incisions in the shape of a “V” on the mushroom cap. Angle the knife and bevel the cuts toward each other. Make a second “X” pattern using the same technique. You can add more cuts for a more intricate design.
   • Enoki mushrooms: Separate into bite-sized pieces.
   • Napa cabbage: Cut into 5 cm wide pieces.
   • Carrots: (Optional) Use a vegetable cutter to shape them into flowers for decoration.
   • Onion: Peel and slice into thin wedges.
   • Radish: Peel and slice thinly for added texture and freshness.
   • Grilled tofu: Cut into smaller bite-sized pieces.
3. Cook the ingredients:
   • Heat a little butter in a large pot or pan.
   • Sauté the onions and negi until they are slightly softened.
   • Add a few slices of beef shabu to the pot. Once the bottom side of the meat is cooked, flip and cook the other side. Pour in just enough sukiyaki sauce to cover the bottom of the pot. Enjoy some of the sweet, caramelised beef as you go.
   • Add the vegetables, tofu, mushrooms and other ingredients (except the udon) to the pot. Pour in 50 ml of Kikkoman Sukiyaki Soup, 50 ml of dashi, and 450 ml of water (using a 1:9 ratio of soup to water) to partially submerge the ingredients, about one-third of the way or ¼ inch of sauce.
   • Cook until the ingredients are tender and cooked through, about 10–15 minutes.
   • Decorate with flower-shaped carrots and snowflake radish for a beautiful presentation.
   • If desired, serve with pasteurised raw eggs for dipping.

Recipe by Eve