Sukiyaki

Bahan-bahan (2 porsi)

• 2 cups water
• 1 piece kombu (dried kelp) ((2 x 2 inches, 5 x 5 cm; 5 g per piece))
• ½ cup sake
• ½ cup mirin
• 3 Tbsp sugar
• ½ cup soy sauce
• 4 leaves napa cabbage ((12 oz, 340 g))
• ¼ bunch shungiku (chrysanthemum greens) ((3.5 oz, 100 g))
• 1 Tokyo negi (long green onion) ((white part only; or 1 leek/4 green onions))
• 6 inches gobo (burdock root) ((1.6 oz, 45 g))
• ½ onion ((3.5 oz, 100 g))
• ½ package enoki mushrooms ((1.75 oz, 50 g; skip or use other mushrooms))
• ½ package maitake mushrooms ((1.75 oz, 50 g; skip or use other mushrooms))
• 2 shiitake mushrooms ((1.75 oz, 50 g; skip or use other mushrooms))
• ½ package broiled tofu (yaki dofu) ((one package is 9 oz, 255 g; or use medium-firm (momen) tofu))
• 1½ inches carrot ((optional, for decoration and color))
• ½ package shirataki noodles ((3.5 oz, 100 g; or cellophane/yam noodles))
• ½ lb thinly sliced beef (such as ribeye)
• 1 Tbsp neutral oil ((or 1 small piece of suet (raw beef fat)))
• 2 large eggs (50 g w/o shell)
• 1 serving udon noodles ((cooked and drained))