Make the honey umami sauce

1

In a pan over medium heat, saute the garlic and onions until fragrant and soft. Add soy sauce, honey, cracked black pepper, and cornstarch slurry. Bring to a boil then remove from heat. Mix in the miso paste until fully dissolved into the sauce. Set aside.

Make the garlic soy sauce

2

In a pot over low heat, simmer and steep the minced garlic in soy sauce for about 30 minutes. Don’t allow it to simmer or reduce, keep flames very low. Turn up the heat to medium and add sugar and cornstarch slurry. Mix until sugar has fully dissolved, about 1 minute.

Make the butter pepper corn

3

In a pan, saute the corn kernels and spring onions stalks in butter for a few minutes. Add cracked black pepper and season with salt. Set aside.

Prepare the hotplate/sizzling plate

4

Heat a hotplate/sizzling plate on high heat until smoking. Brush with oil. Place a cup of hot cooked rice in the center then turn off the flame. Scatter 250g of sukiyaki beef slices around the rice.

Assemble

5

Place ½ teaspoon of butter on top of rice followed by the buttered pepper corn. Pour over the honey sauce and the garlic sauce over the beef. Top with green onion tops. Repeat steps 4 – 5 for remaining servings.