Ingredients
For The Broth
- 400ml Water
- 5g Kombu (dried kelp)
- 100ml Sake
- 100ml Mirin
- 2 tbsp Brown Sugar
-
100ml Soy Sauce
Toppings
- 150g Pork Shabu Shabu Slices
- 200g Napa Cabbage
- 100g Onion, thinly sliced
- 50g Enoki Mushrooms
- 50g Shiitake Mushrooms
- 150g Medium-firm Tofu, cubed
- 50g Carrot, sliced
- 1 pack Ramen Noodles
-
2 Eggs
Instructions
- In a pot, bring 400ml water and kombu to a gentle simmer for 30 minutes to infuse the flavor. Remove kombu.
- Add sake, mirin, brown sugar, and soy sauce. Stir well, this forms your sukiyaki broth.
- In a smaller pot or sukiyaki pan, neatly arrange the pork slices, cabbage, onion, mushrooms, tofu, carrot, and noodles.
- Pour the hot broth over the ingredients, cover, and simmer for about 15 minutes until everything is cooked through.
- Lightly beat the eggs in a small bowl.
- To serve, enjoy the ingredients as they are, or dip the hot pork slices into the raw beaten egg for a rich, creamy coating.