With Sukiyai, the food is cooked in a sweet and salty soy sauce based broth and full of bold flavors straight from the pot.
What’s Sukiyaki? via JustOneCookbook
If you familiar with Japanese hot pot dish, you have probably heard of Shabu Shabu. With shabu shabu, you cook thinly sliced beef and pork in a clear kombu-based broth. The flavor is subtle and you dip the food in a ponzu or sesame based sauce.
Sukiyaki is completely different; the food is cooked in a sweet and salty soy sauce based broth and full of bold flavors straight from the pot.
1-2 packages Udon noodles
½ head napa cabbage (½ head = about 10 leaves =1.8 oz or 690 g)
½ bunch shungiku (Tong Hao or Garland Chrysanthemum) (½ bunch = 7 oz or 200 g)
1 Negi (Leek/Green Onion) (or negi, long onion)
1 package enoki mushrooms
8 shiitake mushrooms (carve decorative shapes)
1 package Yaki Tofu (Broiled Tofu) (1 package = 9 oz or 255 g)
⅓ carrot (for decoration, optional)
1 package shirataki noodles (or cellophane noodles, yam noodles) (1 package = 7 oz or 198 g)
1 Tbsp neutral flavor oil (vegetable, canola, etc)
1 lb thinly sliced beef (chuck or rib eye) (1 lb = 454 g) (or slice your own meat, see Notes)
1 Tbsp brown sugar
1-1.5 cup dashi (to dilute the sauce) (or water)
Sukiyaki Sauce (Yield 2 ⅔ cup)
1 cup sake (1 cup = 240 ml)
1 cup mirin (1 cup = 240 ml)
¼ cup granulated sugar (¼ cup = 60 ml)
1 cup soy sauce (1 cup = 240 ml)
See the full recipe https://www.justonecookbook.com/sukiyaki/