1. Add the dashi, NYC Classic Sauce, and sake to a low pot and bring to a simmer on a portable cooktop at the table.

2. Add the beef, tofu, shiitake, carrots, napa, and udon to the broth and cook at a low simmer for 5 minutes or until the beef is tender and cooked through.

3. Prepare four small bowls and scoops. Place egg yolks into individual dipping bowls.

4. After the ingredients have been cooked, turn the heat to a low simmer and keep it bubbling at the table. Scoop out individual items into bowls, then dip into the egg yolk and enjoy! If needed, add extra dashi and NYC Sauce to the pot to keep everything submerged.

2 cups dashi

½ cup NYC Classic Sauce

2 tbsp sake

1 lb thinly sliced chuck or rib eye

1 package firm tofu, cubed

8 shiitake mushrooms, sliced

1 carrot, sliced

½ onion, sliced

2 cups sliced napa cabbage

2 bricks frozen udon, thawed

egg yolks, to serve

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Serves: 4 People