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1
Cut the onion in half lengthwise, then cut into 6 pieces crosswise into six pieces.
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2
Cut the half block of tofu into 6 pieces.
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3
If the beef slices are too big, cut into bite-sized pieces.
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4
Combine the soy sauce, sake, mirin and sugar into a frying pan with 100 ml of water, and put in the onion and tofu in one layer.
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5
Cook over medium heat until boiling, lower the heat to low and cover with a lid.
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6
This is the star of this dish, the meat.
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7
Inexpensive Aussie beef.
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8
When the onion turns translucent, add the beef.
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9
I just threw it in all together, but you should wave each slice around shabu-shabu style in the cooking liquid as you add it, or you may get one big clump of meat stuck together.
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10
If it bothers you, skim off the scum.
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11
Add the green onion to finish, turn off the heat, then add a little sashimi soy sauce (I think about 1 teaspoon).
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12
I garnished it with edamame.
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13
If you don't have any sashimi soy sauce, just use more regular soy sauce.
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14
That last addition of soy sauce makes the dish more fragrant and brings the flavors together.
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15
If you increase the seasoning ingredients by 1 and a half times and add some shirataki noodles, the dish becomes a lot more substantial!
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16
It's even better the next day after the flavors have soaked in.
