Sukiyaki recipe (for Andy)

Sorry, I messed up your comment. I don`t really know what I`m doing with blogger!

Here`s the sukiyaki recipe I use:

1 lb of beef (round) slice thin
1 Japanese leek
1 pack of shirataki (thin strands of konnyaku)
1 block of tofu (yaki-doofu)
6 shiitake mushrooms
1 pack chrysanthemums (shungiku)
1 pack Chinese cabbage (hakusai)
1 tbsp vegetable oil

Sauce:
1/2 cup soy sauce
1/2 cup mirin
3 tbsp sugar
1 cup dashi broth

Combine and heat the sauce ingredients in a saucepan to make the sukiyaki broth (adjust flavour to taste. I use less sugar than most recipes advise).

Cut tofu into rectangular blocks about 2 inches long. Slice leek thinkly on the diagnol. Remove stems from the mushrooms and cut each cap into thin slices. Pour boiling water over the shirataki. Cut hakusai and chrysanthemum leaves into bite-sized pieces.

Put a wide saucepan on medium heat. Add the oil.

When oil is heated, add the leek and saute briefly, then pour sauce into the pot and start to simmer. Add meat, tofu, shirataki, mushrooms, and leaves in that order. Simmer for awhile and serve.

Dip in raw egg and enjoy!