Beef Sukiyaki

Step 1

Pat the beef slices dry with paper towels, then arrange them on a plate in a single layer without overlapping—this helps them cook evenly.

Step 2

Chop the napa cabbage lengthwise into 2-inch-wide strips, then cut crosswise into 2-inch pieces so you have bite-sized pieces.

Step 3

Hold each mushroom cap stem-side down and slice straight down through the cap into 1/4-inch-thick slices, removing the tough stem if it feels woody.

Step 4

Press the tofu block gently between paper towels to remove excess water, then cut it into 1-inch cubes.

Step 5

Crack each egg into a small bowl and gently beat with a fork until the yolk and white are mixed but still frothy—this is your dipping sauce.

Step 6

Pour the beef broth into a large shallow skillet or hot-pot and set it over medium-high heat until small bubbles appear around the edge, about 3 minutes.

Step 7

Stir in the soy sauce, mirin, and sugar until the sugar dissolves completely—the broth should smell sweet and savory.

Step 8

Add the cabbage and mushroom slices to the hot broth and let them simmer for 2 minutes until the cabbage softens slightly but the mushrooms still hold their shape.

Step 9

Gently drop the tofu cubes into the broth and let them heat through for 1 minute—they should stay whole and not break apart.

Step 10

Arrange the beef slices on top of the vegetables in a single layer, then let them cook for 30 seconds until the color changes from bright red to light brown on both sides.

Step 11

Place the hot pot in the center of the table and set the beaten egg bowls to the side—each person dips a bite of beef or vegetables into the egg before eating.

Step 12

Add more beef, vegetables, or tofu to the simmering broth as needed throughout the meal, cooking each piece for 30 seconds to 1 minute until done.