Step by step

Method

4 steps

1. 1

   Mix the warishita sauce: ¼ cup soy sauce, ¼ cup mirin (or 2 tablespoons sugar plus water), 2 tablespoons sake or water, and optional dashi splash. Have thinly sliced beef, onion wedges, napa cabbage, and cubed tofu ready. Optional: shirataki noodles rinsed and drained.

2. 2

   Heat a wide skillet or shallow pot over medium-high. If you like the old-school start, swirl a spoon of sugar in a little oil or beef fat until it melts and smells caramelly, 30 seconds. Lay in a few beef slices to sear 20–30 seconds per side, then push aside.

3. 3

   Add onion, cabbage, tofu, and shirataki. Pour in the warishita and bring to a lively simmer. Cook 3–5 minutes until the onion softens and the broth smells sweet-soy. Add remaining beef in the last 1–2 minutes so it stays tender.

4. 4

   Serve in the pan or bowls with hot rice. Traditional move: dunk bites in a beaten raw egg if you're comfortable with that — otherwise skip. The broth should taste sweet-savory and coat the beef.