Sukiyaki

Ingredients:

• 1 lb thinly sliced beef for Sukiyaki
• 8 Napa cabbage leaves
• ½ bunch Shungiku (Tong Hao in Chinese, or Garland Chrysanthemum)
• 5-7 Shiitake mushrooms, curve decorative shapes
• 1 pkg enoki mushrooms
• 1 pkg maitake mushrooms
• 1 Tokyo Negi
• 1 Yaki Tofu
• 1 pkg shirataki noodles (yam noodles) or cellophane noodles, rinsed and drained
• 1/3 carrot, curve into flower petals
• 1 Tbsp. oil or lard
• 1 Tbsp. brown sugar
• 1 cup dashi stock (or water) to dilute the sauce
• 4 pasteurized eggs for dipping (please use very fresh raw eggs), beaten in each dipping bowl
• 1 pkg Udon 
• Sukiyaki sauce 

1. Cut all ingredients into bite-size pieces and arrange them on a large plate
2. Set a portable gas cook top at the table and put a cast iron pot. Heat oil in the pot.
3. Add beef.
4. Sprinkle brown sugar
5. Flip the beef.
6. Pour half of Sukiyaki Sauce in the pot.
7. Bring it to a boil.
8. Add other ingredients and put a lid.
9. When it boils again, lower the heat and let it simmer until all of the ingredients are soft. If the sauce is salty, add dashi stock to adjust. Crack one egg into a small serving bowl (serve per person) and beat carefully. Dip the cooked sukiyaki into the egg and eat. The salty taste will be more mild after dipping the egg.
10. When you add more ingredients later on, adjust the sauce in the pot by adding more Sukiyaki Sauce and/or dashi stock. The sauce in the pot can get salty by cooking for a long time. In that case, add dashi stock to dilute the sauce. On the other hand, if the sauce got diluted by adding lots of veggies, then add more Sukiyaki Sauce.