Anders Bandt

• 1/2 cup sake
• 1/2 cup mirin
• 3 tbsp sugar
• 1/2 cup soy sauce

• 16 oz thinly sliced beef
• 4 leaves naba cabbage (about 2 cups)

• Gather all the dashi and sauce ingredients. Tip: You‘ll use the dashi and sauce to adjust the seasoning of the broth as you cook. This recipe makes more dashi than you need for this dish and you‘ll likely have leftovers.
• To make the sukiyaki sauce, combine ½ cup sake and ½ cup mirin in a small saucepan. Bring it to a boil and reduce the heat to simmer and let the alcohol evaporate for a minute or so.
• Add 3 tbsp sugar and ½ cup soy sauce and mix together. Bring it back to a boil. Once the sugar is completely dissolved, turn off the heat and set it aside.
• Transfer the sauce to a pitcher and bring both the dashi and the sauce to the table. Tip: You can make the sukiyaki sauce ahead and store it in an airtight container in the refrigerator for up to a month.

• Cut 4 leaves napa cabbage into pieces 2 inches (5 cm) wide. Cut the pieces in half or thirds down along the thick white center of the leaves.
• Slice the white part of the green onion diagonally into 1/2 inch pieces

Notes here

Context here