Steps

1. In a bowl, combine 70cc Cooking Sake (Rice Wine), Granulated Sugar (to taste), 120cc Soy Sauce, 30cc water, and 30cc Whiskey. Mix lightly to create the dipping sauce (warishita).
   🕒 04:31
2. Heat the sukiyaki pot to approximately 160-180°C (320-356°F). The water dripped into the pot should evaporate.
   🕒 05:03
3. Reduce the heat to low and evenly coat the inside of the pot with Beef Fat (for searing) (to taste).
   🕒 05:29
4. Sprinkle Granulated Sugar (to taste) directly onto the 500g Beef, ensuring it coats the entire surface. This enhances aroma, umami, and sweetness through the Maillard reaction.
   🕒 05:37
5. Add the sugar-coated 500g Beef to the pot and sear until a fragrant aroma develops.
   🕒 06:03
6. Pour the prepared dipping sauce over the seared beef.
   🕒 06:21
7. After cooking the meat, nestle the Shirataki Noodles (to taste) into the bottom of the pot. This allows the noodles to absorb the rich beef flavor.
   🕒 07:07
8. Add the green onions, Napa Cabbage, Enoki Mushrooms, Shungiku (Chrysanthemum Greens), and Tofu (to taste) to the pot.
   🕒 07:18
9. Pour the prepared dipping sauce over the vegetables.
   🕒 07:34
10. Cover the pot to steam the ingredients. This process allows the meat's flavor to infuse into the vegetables below.
    🕒 10:44
11. Once the ingredients are cooked to your liking, add more dipping sauce if needed and enjoy the vegetables.
    🕒 11:00
12. For the finishing touch, add the Udon Noodles for finishing (to taste) to the pot and simmer, allowing them to soak up the concentrated sauce. The best result is achieved when the sauce slightly caramelizes.
    🕒 13:08