Sukiyaki Donburi

Makes 4 servings
Adapted from Your Japanese Kitchen

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7 oz (200g) konnyaku noodles
scant ½ cup (100 ml) mirin
scant ½ cup (100 ml) sake
scant ½ cup (100 ml) shoyu
2 Tbsp sugar
avocado oil
2 leeks, preferably Japanese, sliced into ½-inch sections on the diagonal
7 oz (200g) thinly sliced beef
1 package grilled firm tofu, drained and cut into 8 pieces
1 package enoki, trimmed and separated
⅓ bunch shungiku (chrysanthemum leaves), cut crosswise into 2-inch sections
4 eggs
4 servings cooked short-grain rice
beni shoga, for serving

Bring a small pot of water to boil. Blanch the konnyaku noodles and drain. When the noodles are cooled, cut into small sections, if necessary.

Make the sauce by combining the mirin, sake, shoyu, and sugar in a bowl and whisk.

In a large skillet, over medium heat, add a small amount of oil and fry the leeks and beef until browned. Add the konnyaku, tofu, and enoki. Immediately pour the sauce mixture over the entire pan and let simmer for a couple of minutes. Turn pieces of tofu and other ingredients, lower the heat, cover and continue to simmer until the vegetables are cooked, about 5 minutes. In the sukiyaki pot, add the shungiku and cook until heated through. In a separate pot, poach the eggs.

Put rice in individual bowls and top with sukiyaki, poached egg, and garnish with shoga.