Sukiyaki (Japanese Beef Hot Pot)

• 4 Egg, very fresh
• 120 ml Soy sauce
• 120 ml Mirin
• 30 g Caster sugar
• 120 g Glass noodle
• 600 g Napa cabbage
• 6 Spring onion
• 200 g Shiitake mushrooms
• 400 g Firm tofu
• 450 g Beef sirloin steak, very thinly sliced

1. Crack 1 egg into each of 4 small bowls and whisk lightly; set aside for dipping. For anyone who is pregnant, elderly, very young, or immunocompromised, serve the eggs cooked instead of raw.
2. In a mixing bowl, whisk together the soy sauce, mirin and caster sugar until the sugar dissolves. Set the sauce beside the hob so you can add it gradually.
3. Soak the glass noodles in a bowl of just-boiled water until pliable, then drain well. Keep them separate so they do not overcook in the pot.
4. Cut the napa cabbage into bite-sized pieces, keeping the paler stems and leafy tops together. Trim and cut the spring onions into 4 to 5 cm lengths, and remove the stems from the shiitake mushrooms.
5. Cut the firm tofu into large cubes. Arrange the cabbage, spring onions, mushrooms, tofu and beef on a platter so they are easy to add to the pot in batches.
6. Set a dutch oven over medium heat and add about one-third of the soy-mirin mixture. Add the cabbage stems and mushrooms and simmer for 4 to 5 minutes until starting to soften.
7. Add the tofu and cabbage leaves, then pour in another third of the sauce and bring back to a gentle simmer. Nestle in half the beef and cook for 30 to 60 seconds, just until it turns mostly brown.
8. Add the spring onions, drained noodles and remaining beef, then pour in the remaining sauce. Simmer gently for 3 to 5 minutes, turning the beef once, until the vegetables are tender and the noodles are hot.
9. Serve straight from the pot at the table, keeping the broth at a gentle simmer. Dip bites of beef, tofu and vegetables into the raw egg before eating.

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