If using frozen beef from the supermarket, thaw it in water without opening the package. If using fresh beef from the market, you can use it right away. For more flavor, marinate the beef slices with a little sukiyaki sauce—just enough to coat the meat evenly.

Cut about 1/2 inch (1 cm) off the root end of the napa cabbage, separate the leaves, and wash them in a colander. Drain well and set aside.

Rinse the enoki mushrooms under cold water to remove any dirt or debris. Trim about 1/2–3/4 inch (1–2 cm) off the root end, divide into 8 portions, and rinse again in a colander. Drain and pat dry with paper towels.

If you're not eating right away, turn off the heat and let the cabbage sit in the pot to become even softer and more translucent.

If adding smoked duck breast, after the cabbage has cooked for 5 minutes, preheat your oven or air fryer to 350°F (180°C), slice the duck breast, and add it. Heat for 10 minutes. Skip this step if not using duck.

Uncover and gently stir to prevent the broth from boiling over. Add the marinated beef slices and cook just until the beef is no longer pink, then turn off the heat.

Serve all the ingredients, including the duck breast (if using), in bowls. The rice noodles are easy to eat with a spoon, soaking up the broth and all the delicious toppings. The udon version (shown in the second photo) is also delicious.