Easy Kansai-Style Sukiyaki & Udon Suki

Name: Easy Kansai-Style Sukiyaki & Udon Suki
Yield: Serves 2 servings
Ingredients: 7 –9 oz beef (200–250g); 1/8 head napa cabbage; 1 –2 inch piece daikon radish (3–5cm); 7 oz (200g, 1 block) grilled tofu (yaki tofu); 1 package shirataki noodles (ito konnyaku); as needed Enoki mushrooms,; as needed Maitake mushrooms,; 2 eggs; 2 servings udon noodles (for a hearty meal); 5 tablespoons sake (about 75 ml); 4 1/2 tablespoons sugar (about 55 grams); 6 tablespoons soy sauce (about 90 ml)

ももかパパ @cook_40034486

On winter weekends, our family loves to have hot pot, and tonight it's sukiyaki! I used a Kansai-style recipe as inspiration. Even though it's Kansai-style, this easy method using warishita (sukiyaki sauce) is super satisfying!
Recipe background:
I used to have trouble making it well, but following a recipe that uses warishita made it turn out great.

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Ingredients

Serves 2 servings

7–9 oz beef (200–250g)
1/8 headnapa cabbage
1–2 inch piece daikon radish (3–5cm)
7 oz(200g, 1 block) grilled tofu (yaki tofu)
1 packageshirataki noodles (ito konnyaku)
as neededEnoki mushrooms,
as neededMaitake mushrooms,
2eggs
2servings udon noodles (for a hearty meal)
● For the warishita sauce ●
5 tablespoonssake (about 75 ml)
4 1/2 tablespoonssugar (about 55 grams)
6 tablespoonssoy sauce (about 90 ml)

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Steps

1

Cut the beef and vegetables into bite-sized pieces as you like.
For the warishita sauce, combine the sake, sugar, and soy sauce in a microwave-safe bowl and heat for 1 1/2 minutes to dissolve the sugar.
2

Coat the pot with beef fat, then add the beef and sear it. Pour in some warishita sauce, then add the vegetables and other ingredients. Add more warishita sauce as needed.
Cover and cook for a while until everything is done. (Dip in raw egg if you like.)
3

Once you've eaten most of the sukiyaki, add the udon noodles. If there's not enough liquid, add more warishita sauce or water.
Now you have delicious udon suki!