the host of this show "Cooking with Dog."

First, let’s cut the ingredients.

Cut the yaki dofu, grilled firm tofu into bite-size pieces.

Remove the stems of the shiitake mushrooms.

Next, cut the caps into bite-size pieces.

Remove the stem ends of the enoki mushrooms.

Then, tear the enoki into small pieces.

Slice the white part of the spring onion leaves

using diagonal cuts.

Cut the green part into 5cm or 2 inch pieces.

Slice the onion perpendicular to the grain

into 1.5cm or half inch slices.

Now, cut the ito konnyaku noodles in half.

Heat a pot of water

and place the konnyaku into it.

Lightly simmer the ito konnyaku for about 30 seconds.

This will help to remove the excess water

and absorb the broth later.

Remove and strain the konnyaku in a mesh strainer.

And now, let’s cook the sukiyaki.

Heat the beef fat in a pan on medium heat

and coat the bottom with the oil.

Reduce the heat and add the sugar.

Distribute the thin beef slices.

When the beef is half cooked, drizzle on the soy sauce.

Then, quickly beat the egg in a bowl.

Flip the beef slices over

and combine the sugar and soy sauce.

Dip the beef into the egg and enjoy the meat!

Now, place the beef on the edges of the pan.

The caramelized sugar makes

the additional ingredients more delicious.

Add the yaki dofu,

ito konnyaku,

shiitake,

enoki mushrooms,

onion

and spring onion leaves.

Finally, add more beef slices.

Adjust the heat frequently

and keep it below medium heat.

If the ingredients come close to burning,

pour in a little sake to cool things off.

Now, sprinkle some sugar onto each ingredient.

Drizzle on the soy sauce.

Pour the sake over the ingredients.

Turn the heat to medium

and occasionally flip the ingredients over to cook evenly.

If you can’t use sake, reduce the heat to as low as possible

and avoid adding water to keep the ingredients from getting watery.

Now, we will show you how to add the ingredients to the sukiyaki.

For example, adding the spring onion leaves.

Sprinkle on the sugar.

And add the soy sauce.

Combine the seasonings, and the spring onion leaves are ready.

And now, add the udon noodles.

Add a small amount of sake,

sugar

and soy sauce.

Allow the udon to absorb the remaining sauce

and enjoy it with the egg.

You might think that seasoning each ingredient

with the sugar and soy sauce is a cumbersome process

but it will make it easy to achieve the best flavor.

Good luck in the kitchen.