• Prepare your portable burner and iron skillet, hot pot device or all in one cooker in the center of the kitchen table. (If you do not have a portable burner or all in one cooker, you can make on the stovetop.)

Make your sukiyaki sauce.

• In a bowl combine the following items; mirin, sake, soy sauce, dashi broth and sugar or sugar alternative of choice. Give it a taste. If you like your broth a little sweeter, add a little more sugar. On the other hand, if you want it saltier, add a little more soy sauce. The flavors of the broth will intensify while they are cooking. Our preferred method is to wait and taste the broth after you add the other ingredients and reassess. Stir well and set aside.

Prepare the components for your Sukiyaki Beef Tofu.

• Dice your tofu into 1-inch cubes. Set Aside.
• Slice your napa cabbage into 2-inch sections. Set aside.
• Prepare your mushrooms by either slicing or keep whole and removing the stem. If you desire, you can take a moment to make a flower design on top of each whole mushroom. Take the edge of a sharp paring knife at a 45-degree angle and slice both sides to create a small crevice on the top of the mushroom. Criss cross the process 3 times to make a flower design. Totally optional but super cute. (See post above for step by step tutorial). Set aside.
• Chop green onions and set aside. If you can find negi (Japanese leeks) this is preferred. However, green onions or western leeks work fine as well.
• Wash other green vegetable of choice. Traditional sukiyaki is usually made with chrysanthemum leaves. However, this can be very difficult to find outside of Japan so other green vegetables are welcome. Clean out your crisper. Any green vegetable would be delicious in this recipe. Set aside.
• Slice carrots and set aside. We used a cute little flower stamp for our carrots but you can just slice as desired.
• Set your frozen udon noodles in a large bowl. Pour boiling water over the noodles and allow them to unthaw for just 1-2 minutes. Drain, rinse with cool water and drain again. Set aside.

Cook your Sukiyaki Beef Udon

• Heat oil in iron skillet on your portable burner or other hot pot all in one device. Add thin beef slices and 2 teaspoons of sugar (Until lightly golden brown) (A shabu shabu or hotpot type of pan works great as this is usually served and cooked at the dining room table and cooked in front of your guests)
• Pour prepared Sukiyaki sauce pour over beef. Turn up your heat to high to bring to a light boil.
• Add the prepared tofu, mushrooms, carrots and udon noodles first. Then add napa cabbage and green onions to the sukiyaki broth pot. Taste the broth after you add the other ingredients and reassess. If you want it sweeter, add a little more sugar. On the other hand, if you want it savorier, add more soy sauce. If it is too salty for your palate, add a little more dashi or water. The sauce flavors intensify with cooking. We like to check on it about 5-8 minutes into the cooking process. Cooking time is about 10-15 minutes.
• Ladle beef and vegetables and broth over the udon noodles and serve at table. Add more of the vegetables and mushrooms a little at a time and cook to serve as people help themselves to the sukiyaki. (Purpose of cooking just a little at time is to keep the items fresh and not overcooked)
• Enjoy Sukiyaki Beef Udon with family and friends around your kitchen table. If you desire, you can dip sukiyaki components into a pasteurized beaten egg. (This is the traditional method in Japan)
• Eat sukiyaki with chop sticks and make sure you slurp your noodles. In Japan, slurping your noodles is a complement to the chef. (To really enjoy noodles while they are hot, one must slurp them in while take a cooling intake of breath. Go ahead and give it a try).