Steps

1. Wash the cucumbers, trim off the ends, and slice diagonally into about 1.5cm thick pieces.
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2. Place the sliced cucumbers in a resealable bag, add 1.5 tbsp of coarse salt, and massage to distribute evenly.
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3. Once the salt draws out moisture, add 70g of kibi sugar and 1.5 tbsp of cooking sake, and massage again.
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4. Remove excess air, seal the bag, and refrigerate for at least 1 day. (Key Tip!) Refrigerating for a day allows the flavors to meld well and can extend shelf life to about a week.
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5. In a pot, combine 1L of water and 15g of kombu. Refrigerate for at least 1 day, or simmer over low heat for 15 minutes after 1 hour of soaking to create kombu dashi. (Key Tip!) Avoid boiling the kombu dashi, as it can release a bitter taste. Maintain a temperature of around 60°C over low heat for the best flavor.
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6. Take 100cc of the prepared kombu dashi into a separate pot and add 150cc of cooking sake.
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7. Heat the pot and bring to a brief boil.
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8. Once the alcohol has evaporated, add 8 tbsp of kibi sugar and stir until completely dissolved.
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9. When the kibi sugar is dissolved, add 150cc of soy sauce, bring to a boil again, and then turn off the heat. This is your Sukiyaki sauce base. (Key Tip!) The sauce base can be stored in the refrigerator for about 10 days and can be used in stir-fries, stews, and teriyaki dishes.
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10. Cut the broiled tofu into 8 pieces. Blanch the shirataki noodles in boiling water and drain.
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11. Roughly chop the napa cabbage.
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12. Slice the leek into 1cm thick diagonal pieces. Reserve the green parts for later use.
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13. Cut the onion in half lengthwise and slice into 1cm thick half-moons.
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14. Trim the tough ends of the shiitake mushrooms and separate the caps from the stems. Tear the stems by hand or cut them in half if thick. (Key Tip!) Decorative cuts on shiitake mushrooms are optional for presentation but can be omitted to avoid waste.
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15. Cut the shungiku into half lengths and beautifully arrange all the ingredients in a serving dish.
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16. Heat a sukiyaki pot (or frying pan) over medium heat and melt the beef fat (to taste), coating the entire surface of the pot. (Key Tip!) If beef fat is unavailable, vegetable oil can be used as a substitute, but beef fat significantly enhances the aroma.
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17. Add the green parts of the leek to the pot and grill. Once fragrant, remove and discard. (Key Tip!) Grilling the leek greens first infuses the sukiyaki with a richer flavor.
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18. Add the white parts of the leek and the onion to the pot and grill until slightly charred. (Key Tip!) Grilling the leeks and onions first brings out their sweetness and aroma, greatly improving the final taste.
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19. Add a portion of the Sukiyaki sauce base to the grilled leeks and onions, then gently simmer a portion of the sukiyaki beef.
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20. Once the beef is cooked, dip it in the beaten egg and enjoy.
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21. As the sauce reduces, thin it with kombu dashi and gradually add napa cabbage, broiled tofu, shirataki noodles, and shiitake mushrooms. (Key Tip!) If the sauce becomes too thick, add kombu dashi. If it's too thin, add more sauce. Constantly adjust the seasoning to enjoy the sukiyaki at its best.
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22. Finally, add the tough stems of the shungiku first, then place the tender leaves on top and simmer. Once the ingredients are cooked, dip them in beaten egg and enjoy.
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23. Cut the store-bought 4 pieces of mochi into 4 pieces each.
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24. Arrange the cut mochi in a frying pan and grill over medium heat until golden brown. Flip them occasionally to prevent them from sticking together. (Key Tip!) Over-grilling the mochi can cause them to puff up too much. Aim for a delicious golden brown color while maintaining their shape.
    🕒 20:18
25. In a pot, combine 250cc of water, 3g of kombu, 140g of kibi sugar, and 2 tbsp of soy sauce. Stir well while cold to dissolve the kibi sugar.
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26. Place the pot over low heat and bring to a gentle simmer.
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27. Once simmering, remove the kombu and add potato starch slurry to achieve your desired thickness. Bring to a full boil once more. (Key Tip!) Mitarashi sauce thickens as it cools, so aim for a slightly looser consistency when thickening.
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28. Skewer 3 pieces of grilled mochi per skewer.
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29. Generously ladle the warm or chilled mitarashi sauce over the skewered mochi.
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