Steps

1. In a bowl, combine 3 tbsp soy sauce, 1 clove grated garlic, 1 tbsp sugar, 1 tbsp sesame oil, 1/2 tbsp toasted white sesame seeds, and 2 tbsp Cooking Sake (Rice Wine). Mix well to create the sauce. This sauce will be divided for marinating the meat and for the final seasoning.
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2. Firmly rub half of the prepared sauce into 200g thinly sliced beef. This step ensures the meat is well-seasoned, making it tender and removing any gamey smell. The remaining sauce will be used for finishing.
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3. Cut the daikon radish into 8cm long julienne strips.
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4. Cut the carrot into julienne strips of a similar size to the daikon.
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5. Thinly slice the fresh shiitake mushrooms.
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6. Trim the root ends of the enoki mushrooms and separate them.
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7. Chop the chervil into pieces roughly the same length as the other vegetables.
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8. Heat sesame oil (to taste) in a pot. Arrange the daikon, carrot, shiitake mushrooms, enoki mushrooms, and the leafy parts of the chervil radially in three separate sections for a beautiful presentation.
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9. Arrange the beef, which has been marinated with the seasoning, in the empty spaces. If you cover the pot and refrigerate it at this stage, you can start cooking immediately when guests arrive.
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10. Turn on the heat under the pot and pour the remaining sauce over everything.
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11. Add 1/2 cup water to the pot and simmer until bubbling.
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12. Crack 2 eggs into the center of the pot.
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13. Once everything is cooked through and the egg yolks are set to your liking, it's ready.
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14. To eat, break the egg yolks and mix everything together.
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15. When about one-third of the dish remains, add cooked rice or udon noodles to enjoy as a final course.
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