Sukiyaki
 

I have decided I want to try making sukiyaki at home. It has always
been a favorite dish, but in this area, traditional Japanese
restaurants have given way to Asian Fusion or sushi joints (yummy in
their own right), and it is hard to impossible to find authentic
Japanese. I've got a nice thick cast iron pan- no wire bail, but I'll
skip that bit of physical authenticity and charm.

I've got the konjac noodles, the enoki and shitake's are not hard to
come by, as is the meat. I cannot get negi, but a thick scallion or
VERY thin leek could fake it, and napa or similar is always around.

What I am finding harder to sub or find without heading to a specialty
store, are two things- yaki tofu and edible chrysanthemum leaves. I
can probably sub arugula or similar tangy greens, but I do not know if
I can create yaki tofu myself from a very firm start.

I have been through the usual YouTube and google searches and answers
are all over the place.

Any hints are appreciated- as well as a saki suggestion for use in the
sauce.

Much appreciated.