Rosanjin-Style Negi Nabe

Cut the white parts of the Fukaya leek into 4-5 cm pieces, making the cuts as vertical as possible so they stand upright later.

Mix soy sauce, mirin, sugar, and water in a 4:3:2:1 ratio and add a small amount of granular dashi to make the warishita sauce.

Crack an egg into a small bowl and beat lightly.

Heat a frying pan or iron pot on the burner.

Once the pan is hot, add the beef tallow and let it spread evenly.

Once the tallow melts, add the leek pieces and sear until both ends are browned, then remove.

Move the pan to the table and arrange the seared leeks standing upright in the center.

Surround the leeks with thinly sliced Matsusaka beef.

Pour the warishita over the meat and leeks.

Once the meat is cooked, dip in the beaten egg and enjoy hot.

After finishing the meat and leeks, add udon to the leftover sauce.

Add more warishita and reduce until the udon is well coated.