Cut the Japanese leek into 8 pieces.

Preheat a frying pan and cook the leek until golden brown.

Chop the Chinese cabbage into small pieces.

Slice the beef offcuts diagonally.

Boil the shirataki noodles for 2 minutes to remove their smell.

Rehydrate the wheat gluten in water and wring gently.

Cut the grilled tofu into 8 pieces.

Combine mirin and sake in a pot and evaporate the alcohol.

Add dashi stock, sugar, and soy sauce to the pot.

Gently simmer the sauce.

Melt the beef fat in a pot.

Add the sauce, Chinese cabbage, grilled tofu, shirataki noodles, and wheat gluten to the pot.

Cook for about 60% of the estimated time.

Spread the beef slices out and add to the pot.

Add the Japanese leek last.

Dish out some rice into bowls.

Top the rice with the Sukiyaki mixture from the pot.

Add a raw egg yolk, beni shoga red pickled ginger, and mitsuba as desired.