Sukiyaki

Ingredients:

  1/4 cup mirin
  2 cups water
  1 tablespoon dashi
  1/3  cup Kikkoman soy sauce
  1 tablespoon white sugar
  3 tablespoons butter
  1 medium onion, cut into rings
  300 grams beef sirloin, very thinly sliced
  1 small carrot, sliced into thin rounds
  2 pieces dried mushrooms, soaked in hot water,
      drained, then sliced  into strips
  4 pieces Chinese cabbage leaves,  sliced into strips
  50 grams sotanghon noodles,  soaked in water until tender
  1 piece Japanese tofu, cut into small cubes


Directions:

1. In a pan, combine mirin, water, dashi, Kikkoman soy sauce, and sugar. Bring to a boil, about 3 minutes. Turn off flame at once. Set aside.
2. Melt the butter in a separate nonstick pot. Sauté the onions. Add the beef slices and stir-fry briefly until color changes to a darker brown.
3. Add the vegetables one at a time. Pour the mirin-dashi mixture and let simmer.
4. Add sotanghon noodles and tofu cubes. Simmer for another minute. Pour in serving bowls while hot. Break an egg on each bowl if desired. Serve immediately.