Saga Wagyu Beef Sukiyaki

Ingredients:

• 340 g of thinly sliced ​​Saga Wagyu beef
• 1 piece of Wagyu beef fat
• 225 g of firm tofu, cut into 2.5 x 2.5 cm cubes
• 2 cups Chinese cabbage, cut into 2.5 cm pieces
• 12 fresh shiitake mushrooms
• 1 bunch of enoki mushrooms
• 2 bunches of chrysanthemum or watercress leaves
• 1 pack of washed and drained yam noodles (shirataki) or substitute with glass noodles
• 1/2 cup mirin sauce (rice wine)
• 1/2 cup sake
• 1/3 cup soy sauce
• 1/4 cup sugar
• 1 green onion stalk, cut into 4 cm pieces
• 1 tbsp. dashi broth

Preparation:

1. Heat a large ceramic pan. Add a lump of fat to grease it. Once the fat has rendered, add the Wagyu beef slices and lightly sear them.
   
   Add mirin, sake, soy sauce, and sugar. Add tofu, Chinese cabbage, shiitake mushrooms, and green onions.
2. Pour in half the dashi. When the broth comes to a boil, add the enoki mushrooms and chrysanthemum leaves. When the leaves are tender, the dish is ready.