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1
First, make the dashi.
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2
Place the water in a saucepan.
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3
Cut the kombu into 2 pieces and add to the water, then leave to soak for at least 30 minutes in the refrigerator.
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4
You can do this the night before or a few hours ahead of time.
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5
Heat the water on a low heat until it just comes to a simmer, about 15 minutes.
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6
Dont let it boil, or the seaweed flavour will be too strong.
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7
Take out the kombu just before the stock comes to the boil and add the katsuobushi all at once.
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8
Bring to the boil on a medium heat, then turn off the heat immediately.
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9
Let it infuse for 10 minutes.
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10
Strain the dashi into a bowl.
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11
Let the dashi drip through, pressing lightly.
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12
Rinse the shirataki well and drain.
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13
Cut into 3 lengths.
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14
Wash the shimeji and roughly separate them.
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15
Cut the leek into 2cm slices on the diagonal.
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16
Wash the shungiku, then cut across into 2 sections.
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17
Wash the Chinese cabbage and cut into 3 pieces.
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18
Cut the tofu into 3cm cubes.
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19
Place half of the prepared ingredients in a pot, ideally side by side.
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20
(If necessary, use a frying pan that doesnt leave too much space around the ingredients.)
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21
Pour over the sukiyaki broth, then cover and cook on a medium heat for about 10 minutes.
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22
Add half of the beef.
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23
Once the vegetables are cooked, bring the pot to the table on a burner.
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24
Break the eggs into individual bowls and lightly beat with chopsticks.
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25
Let guests serve themselves, dipping the different foods in the beaten egg in their bowl.
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26
Gradually add more foods to the pot as they run out and repeat the cooking process as you go, according to the appetites of your guests.
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27
If there is not enough liquid, add some dashi.
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28
Right at the end of cooking (when there are no more ingredients in the sauce), add the cooked udon noodles.
