Japanese Hot Pot

Ease of preparation rating: Medium.

Yield: 6 servings.

Ingredients:

2oz. (56g) beef fat

2 lbs (900g) sirloin beef, thinly sliced

6 green onions

10 shiitake mushrooms, wiped and trimmed

1 nappa cabbage, cut into large pieces

2 packages of medium tofu

1 package of shirataki noodles

3 tablespoons (45ml) sugar

1 cup (240ml) water

½ cup (120ml) sake

½ cup (120ml) dark soy sauce

¼ cup (60ml) mirin

6 eggs

Method:

Place empty sukiyaki pan or large skillet over induction burner on table.

Melt fat in pan over medium heat, using chopsticks to make sure the entire pan is greased.

Add sliced beef to the pan and cook for 3-4 minutes, or until golden brown.

Add approximate ½ cup of water to pan.

Add sugar, water, soy sauce, mirin and sake, and stir.

Move the cooked beef to one side of the pan.

Add the mushrooms, and cook for 2-3 minutes.

Add the cabbage, and cook for 2-3 minutes.

Add tofu, noodles and green onions, and cook for 1-2 minutes.

Continue to add water to pan as food cooks so there is liquid covering the bottom of the pan.

Serve the beaten eggs individually in 6 bowls, one in front of each guest.

Guests can choose what they want from the sukiyaki dish, as they would with fondue.

Each bite taken should be dipped in the egg first.