I first had this dish in middle school at a friends house and I could not remember the name. I finally found out what it was over a decade and a half later. It is more fun as a group but it is still delicious none the less.
Ingredients:
- 1 pound Ribeye thinly sliced
- 1 head Napa Cabbage cored and cut into 1" pieces
- 6 Green Onions cut into 1" pieces
-1 Carrot peeled and cut into 1/8" pieces
- 1 package Udon Noodles
- 1 Extra Firm Tofu cut into 1" pieces
- 1 tablespoon Vegetable Oil
- 1 cup Sake
- 1 cup Miran
-2 tablespoon Sugar
- 1 cup Soy Sauce
- 1 cup Dashi or Water
Cooking:
1. Arrange the sliced beef on a small platter, and all the prepared vegetables on a large platter.
2. Add the oil to the pot.
3. Once the oil is hot, add ¼ of the sliced beef and cook until seared on both sides, about 2 minutes. Remove from the pot and place on a small plate to snack on while the rest of the ingredients cook.
4. Add the sake, mirin, sugar, soy sauce, and dashi or water to the pot with the beef drippings. 5. Stir until the sugar has melted, then add ¼ of the cabbage, green onions, and carrots.
6. Cover the pot and simmer until the vegetables are tender, about 8 minutes.
7. Uncover the pot, add the tofu and udon noodles to the center of the pot and simmer until the noodles are cooked through, about 5 minutes. When adding ingredients, it is nice to add them in a specific area. So, add the cabbage in one corner, the beef in the center, and so on, so it is easy to find what you want while the pot cooks. As you and your guests eat, add more ingredients to the pot to cook. If the liquid seems to be low add a little water.
8. Enjoy!
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