Steps

1. Separate the leaves and stems of Crown Daisy (2 bunches).
   🕒 01:13
2. Roughly chop the stems of the crown daisy.
   🕒 01:23
3. Cut the Beef for shabu-shabu, sliced (100g) into roughly one-third lengths.
   🕒 02:10
4. Heat Taiko Sesame Oil (2 tbsp+) in a frying pan. Add dried chili peppers (3-4) and Sichuan peppercorns (5-6 grains), and stir-fry over low heat to extract their fragrance.
   🕒 02:14
5. Once fragrant, remove the Sichuan peppercorns. Tip: Remove the Sichuan peppercorns once they've infused their aroma to make the dish more pleasant to eat.
   🕒 02:48
6. Strain the infused oil through a sieve into a bowl. Set aside the removed dried chili peppers for later use.
   🕒 02:51
7. Return the strained oil to the frying pan. Add the chopped crown daisy stems, green onion (minced) (1 tbsp), ginger (minced) (1 tbsp), and garlic (minced) (1 tbsp). Stir-fry over medium heat.
   🕒 03:26
8. Once the aromatics are fragrant, add Cooking Sake (Rice Wine) (2 tbsp) and about 500cc of water.
   🕒 04:00
9. Add the Glass Noodles (50g) directly to the pan. Once boiling, cover and simmer for about 4 minutes.
   🕒 04:25
10. After simmering, return the reserved dried chili peppers to the frying pan.
    🕒 05:14
11. Season with Salt (1 tsp), pepper (a pinch), and Chicken Bouillon Powder (2 tsp).
    🕒 05:25
12. Add the crown daisy leaves to the pan and cover again. Simmer for about 2-3 minutes.
    🕒 05:48
13. Once the crown daisy leaves are wilted, stir everything together. Spread the finely sliced beef evenly over the top.
    🕒 06:39
14. Drizzle with Soy Sauce (1/2 tsp) and Sesame Oil (1 tbsp+).
    🕒 07:26
15. Turn the heat to high and stir everything to combine. Turn off the heat as soon as the surface of the beef turns white.
    🕒 07:39