Sukiyaki

Remove moisture from the tofu using a microwave, wipe the surface, and sear in a pan with cooking oil.

Rinse the shirataki noodles and blanch in boiling water for 1 minute to make them firm.

Cut the napa cabbage into 3cm bite-sized pieces.

Peel off the tough outer layer of the green onion and cut into large diagonal slices so they hold their shape during long cooking.

Remove the stems from the shiitake mushrooms and cut them into ten pieces.

Remove the stems from the enoki mushrooms and tear them into eight portions by hand.

Remove the tough ends of the crown daisy and cut into 5cm pieces.

Cut the seared tofu into 3 pieces each to finish preparation.

Add brewed soy sauce, Cheongha, mirin, and sugar, and wait for it to boil.

Once boiling, cook for another minute to evaporate the alcohol and intensify the flavor of the warishita.

Heat a wide pan over medium heat.

Melt the beef fat by spreading it across the pan like butter to enhance the flavor of the ingredients.

First, add the green onions to bring out their sweetness and the beef fat; the beef was sliced thinner than expected.

Once the meat was seared on the bottom and the green onions were golden and sweet, I moved them to a plate.

I drizzled 3/4 of the warishita over the seared beef to season it.

In the pan flavored with beef fat and seared beef, add the napa cabbage, mushrooms, tofu, shirataki noodles, and the warishita, then turn on medium heat.

When the warishita boils, cover with a lid and wait for 5 minutes.

After 5 minutes, open the lid, add the crown daisy, green onions, and beef, and finish the sukiyaki once the beef is cooked.

Move to the dining table to enjoy.