Japanese Sukiyaki

Ingredients:

1/2 lb (225g) thinly sliced beef (sirloin or ribeye)
1/2 block of firm tofu, cut into cubes
1 cup sliced shiitake mushrooms
1 cup sliced Napa cabbage or bok choy
1/2 cup sliced onion
2-3 green onions, cut into 2-inch pieces
1/4 cup gluten-free soy sauce
3 tablespoons sugar
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup sake (Japanese rice wine)
1 tablespoon vegetable oil
1 egg (optional, for dipping)
Steamed white rice, for serving

Instructions:

In a large skillet or sukiyaki pan, heat the vegetable oil over medium heat.

Add the sliced onion and sauté until it becomes translucent.
Add the sliced shiitake mushrooms and cook until they start to soften.

Push the vegetables to the sides of the skillet, making space in the center.

Layer the thinly sliced beef in the center of the skillet.
In a small bowl, mix together gluten-free soy sauce, sugar, mirin, and sake. Pour the mixture over the beef.

Place the tofu cubes, sliced Napa cabbage or bok choy, and green onion pieces over the beef and sauce.

Cover the skillet and let the ingredients simmer for a few minutes until the beef is cooked and the vegetables are tender.

Optionally, break the egg into a small bowl for dipping. Beat the egg gently with chopsticks.

To eat, dip the cooked ingredients into the beaten egg before taking a bite. This step is optional but adds extra richness to the dish.

Serve the sukiyaki with steamed white rice.

Sukiyaki is a classic Japanese hot pot dish known for its sweet and savory flavors. It's a comforting and communal meal often enjoyed during colder months.