Kanto Style Sukiyaki Hotpot, Made with Monk Fruit Sweetener

Method

1. Make the warishita sauce: bring 120ml of sake and 120ml of mirin to a boil in a small pan, then lower the heat and let the alcohol cook off for about 1 minute.
2. Add 36g of kOBE Monk Fruit Blend and 120ml of soy sauce, stir and bring back to a boil until fully dissolved, then turn off the heat and cool.
3. Make the kombu dashi: pour 240ml of water into a bowl and soak 5g of kombu for at least 30 minutes.
4. Cut the vegetables and mushrooms into bite sized pieces and soak 100g of shirataki noodles in water for about 10 minutes. Cut the napa cabbage into 5cm lengths, trim the stems from the shiitake and enoki, and pull the enoki apart into small clusters.
5. Set the pot over the heat with 1 tablespoon of vegetable oil, add 230g of sliced beef, sear for about 10 seconds and pour over some of the warishita sauce.
6. As soon as the beef starts to brown, lift it out of the pot.
7. Add the remaining sauce and the kombu dashi to the pot, bring it to a boil, then add the vegetables, mushrooms, 250g of grilled tofu and the shirataki noodles.
8. Cover and bring back to a boil, then lower the heat and give it about 5 minutes until everything is just cooked.
9. Return the beef to the pot and scatter over the chopped leek.
10. Beat the raw eggs into bowls for dipping at the table.

Tips

• Simmer the sake and the mirin for about 1 minute to drive off the alcohol before the seasoning goes in.
• Lay things in loosely and add as you eat, since a crowded pot turns the vegetables limp and the broth cloudy.
• Sear the beef for about 10 seconds and lift it out, returning it to the pot at the end.
• Warishita is simply this soy, sake and mirin base, so it can be mixed ahead and kept for the next pot.
• Near the end, drop udon noodles into the remaining broth, which is the familiar way to finish.