A classic Japanese hot pot dish featuring thinly sliced beef shoulder loin, grilled tofu, and vegetables simmered in a sweet and savory broth made with soy sauce, mirin, and sugar. Traditionally served with a beaten raw egg for dipping.
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Cut the beef and grilled tofu into bite-size pieces.
Diagonally slice the long onion into 1 cm (0.4 in.) wide pieces.
Parboil the shirataki noodles, then cut into easy-to-eat lengths.
Remove hard bottoms from the enoki and shiitake mushrooms and chop in half.
Cut the shungiku into 5 cm (2 in.) lengths.
Mix together the broth ingredients: soy sauce, mirin, sugar, and water.
Heat the hot pot over medium heat, melt and evenly spread the beef tallow (or vegetable oil).
Cook the long onion until fragrant, then quickly add in and cook the beef, then pour in an appropriate amount of broth using a circular motion.
Turn the heat to low, add in the remaining ingredients and simmer all together to cook through over medium heat.
Turn the grilled tofu over halfway through cooking to allow it to soak up flavor evenly.
If preferred, enjoy by first dipping cooked ingredients into a beaten raw egg.
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