Name: Japanese Beef and Vegetable Hot Pot (Sukiyaki)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1 cup chicken stock or dashi ((use broth for gluten free)); 1/2 cup Japanese soy sauce ((use tamari for gluten free)); 1/2 cup mirin or sake ((use sake for a more savory broth)); 1/4 cup sugar ((optional)); 4 oz shirataki or cellophane noodles; Boiling water; 2 tbsp vegetable oil, divided, plus more as needed; 1 lb well-marbled tender beef (sirloin tip, top sirloin, or tenderloin), sliced paper thin across the grain, then cut into bite-sized pieces; 1 large yellow onion, halved and cut into thin crescents; 1 cup fresh shiitake, enoki, or button mushrooms; 2 medium carrots, peeled and cut into 1/4 inch diagonal slices; 2 stalks celery, cut into 1/4 inch diagonal slices; 5 green onions, white and green parts, cut into 2-inch diagonal lengths; 9 oz broiled firm tofu, cut into 16 pieces