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Sukiyaki is one the most popular Japanese self cooking dish, especially during the winter. Sukiyaki is usually served in the middle of the table on a hot pot with the guests helping themselves by cooking the ingredients into the prepared stock in the pot. It is a perfect way to enjoy slow cooking food while gathering with family and friends.

This recipe is for four persons, but you can easily double or triple the recipe.

Equipment

-1 nabemono or Japanese hot pot
-1 portable stove
- Ladle, condiment bowl, chopsticks, and bowl for each person.

Ingredients

For the sauce and stock:

- 1 1/2 cups water or dashi stock (mix hot water with dashi bullion to make dashi stock)
- 4 tbsp mirin
- 4 tbsp sake
- 1/4 cup Japanase soy sauce

For the raw ingredients:

- 500 g of paper thin sliced beef
- 1 block of agedashi tofu
- 8 shiitake mushrooms
- 1 bunch of spring onions
- 500 g Chinese cabbage or green vegetable of your choice
- 1 package of shirataki or udon noodles, whichever is available
- 1 package of ennoki mushrooms, if available
- 1 tbsp of vegetable oil

For the dipping sauce (optional):

- 4 eggs or 1 egg for each person

For serving:

1. Cut all raw ingredients to bite size pieces.
2. Mix the sauce ingredients.
3. Prepare the table. Distribute the eating utensils. Place the hot pot on the stove and turn on the heat to medium high.
4. Heat 1 tbsp of oil on the hot pot.
5. Sizzle the beef until brown.
6. Pour in the sauce.
7. After the sauce is boiling, the guest can help themselves by cooking the raw ingredients in the sauce.

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