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1
To make the sukiyaki sauce:
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2
Combine all the ingredients in a saucepan and bring to a boil. Cook for about 1 minute and remove from heat and set aside.
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3
To make sukiyaki:
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4
Scrape the peel off burdock. Cut the burdock like you are sharpening the end of a pencil to produce thin shavings or use a peeler and shave into 2 inch pieces. Soak the shavings in a bowl of water with a bit of vinegar (about 1-2 tsp) to stop the discoloration. Set aside.
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5
Heat a large frying pan with at least 2 1/2 inch sides or use donabe (Japanese clay pot already treated previously) and add 2 T oil.
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6
Add the burdock and chicken in separate and neat bunches and brown for 2 minutes. Add the shiitake, tofu, and konnyaku and cook for 2 minutes more. Again, keep all separate without mixing them together.
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7
Pour in the sukiyaki soup stock just enough to cover halfway up the ingredients and spoon the sauce over all ingredients. Do not overfill and cover.
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8
As soon as the liquid boil, reduce the heat to medium and cook for about 4-5 minutes. Uncover and add scallions, napa cabbage, and mitsuba or baby spinach and cook for about 2 minutes. Add more sukiyaki sauce and spoon the sauce over each ingredients often. Do not mix ingredients together and serve.
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9
After most of the ingredients are consumed, bring the sauce to boil again and add the ramen noodles. Heat the noodles and serve in individual bowls.
