Beef Sukiyaki Hot Pot - cooking recipe

Ingredients

14 oz beef tenderloin
4 None shallots, thinly sliced
1/4 None Chinese cabbage, sliced
4 oz fresh shiitake mushrooms
4 oz oyster mushrooms
4 None green onions, cut into 2-inch lengths
4 oz enoki mushrooms, trimmed, separated
None None FOR THE SAUCE
1 cup dashi stock
1/2 cup mirin
1/2 cup sake
1/3 cup soy sauce
1/4 cup sugar

Preparation

Using a sharp knife, trim the fat off the beef tenderloin. Set aside. Thinly slice meat.
Heat a large saucepan on medium-high heat. Fry trimmings 4-5 mins, rendering the fat.
Sear beef in the same pan, 30 seconds each side. Push meat to one side. Arrange shallots, cabbage, shiitake mushrooms, oyster mushrooms and green onions in pot, keeping each separate.
For the sauce, mix all ingredients in a medium bowl.
Add sauce to pan and cover. Bring to a boil. Cook 3-4 mins. Add enoki mushrooms to hot broth. Serve immediately.