Steps

1. Cut 1 leek into 5cm lengths and make a slit halfway up. This slit helps the flavor penetrate and speeds up cooking.
   🕒 02:13
2. Cut 1/2 bunch of Japanese parsley (seri) into 5cm lengths. You can eat the roots if you wash off any dirt.
   🕒 03:19
3. If the 1 pack of shirataki noodles is long, cut it into bite-sized pieces. If pre-boiling is required, boil in simmering water for about 2 minutes, then drain.
   🕒 04:01
4. Cut 1 block of firm tofu into 8 pieces and pat dry with paper towels.
   🕒 04:25
5. Briefly blanch 200g of beef slices (thinly cut) in boiling water. Once the color changes, drain in a colander and discard the water.
   🕒 04:58
6. In a pot, combine 350cc of water, 100cc of cooking sake (rice wine), 5 tbsp of soy sauce, and 4 tbsp of sugar, then bring to a boil.
   🕒 05:28
7. Once the broth comes to a boil, add the blanched beef.
   🕒 05:53
8. Reduce to medium heat and simmer until the beef's umami has infused into the broth, then add the tofu, shirataki noodles, and leeks to the pot.
   🕒 06:15
9. Cover with aluminum foil to create a 'otoshibuta' (lid), and simmer over medium-low heat for 10 minutes.
   🕒 07:08
10. Turn off the heat and let it cool down once. This cooling process allows the flavors to deeply penetrate the ingredients.
    🕒 09:24
11. Reheat the stew and add the root parts of the Japanese parsley (seri) first.
    🕒 10:37
12. Add the green parts of the Japanese parsley (seri) and cook briefly before turning off the heat.
    🕒 10:54
13. Serve in a bowl and enjoy.
    🕒 11:26