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1
To make the sukiyaki sauce, mix together the dashi, soy sauce, mirin, and sugar in a bowl.
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2
Taste and adjust seasonings if desired.
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3
Set aside.
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4
In a heatproof bowl, soak the noodles in boiling water for 1 minute.
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5
Tip into a colander over the sink and rinse under cold running water.
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6
Cut them in half.
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7
In a medium Dutch oven or heavy-bottomed pot, heat 1 tablespoon of the oil over high heat until it becomes runny and starts to shimmer.
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8
Add half of the beef and stir until the meat is no longer pink, 2 to 3 minutes.
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9
Transfer to a plate.
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10
Repeat with the remaining beef, adding more oil if necessary.
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11
In the same Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat.
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12
Add the onion, mushrooms, carrots, and celery and stir and cook until just wilted, about 4 minutes.
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13
Add the green onions and stir until they turn bright green, about 30 seconds.
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14
Add the sukiyaki sauce, noodles, cooked beef, and tofu.
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15
Mix well and bring to a gentle boil over medium heat.
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16
Cook until all the ingredients are heated through, 1 to 2 minutes.
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17
Serve hot with Japanese rice.
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18
Optional: For a very traditional serving method (and only if the sukiyaki is kept bubbling over a brazier or hot plate at the table), crack one egg for each diner into individual bowls and beat with chopsticks.
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19
At the table, lift out pieces of beef, vegetables or noodle and dip in the egg before eating.
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20
This transfers the heat to the egg so you dont scald your mouth.
