A nabemono (hot pot) dish where thinly sliced beef and vegetables are simmered in a shallow iron pot in a sweet soy sauce broth. Traditionally dipped in raw egg (optional).
0 of 13 ingredients checked
13 items
Combine soy_sauce, mirin, sugar, sake, and dashi to make the Warishita (sauce).
Heat a shallow iron pot or skillet. Grease with beef_fat.
the beef slices briefly, then push to one side.
Pour in a little Warishita sauce. Add tofu, cabbage, mushrooms, shirataki, and leeks.
for about 10 minutes until vegetables are tender, adding more sauce as needed.
Serve immediately from the pot. Diners can dip heavy hot items into beaten raw egg to cool and glaze them.
Continue to cook remaining ingredients in batches as you eat.
