Japanese Sukiyaki (สุกี้ยากี้ญี่ปุ่น)

1.Preparation: Cut Japanese green onion into 1 cm slices. Cut napa cabbage, spinach and napa cabbage into 2 inches slices. Trim the end of enoki off. Cut shiitake stem off and score mushroom cap beautifully. Blanch the konjac noodles in boiling water for a minute. Pat tofu dry and cut into bite size. Crack egg into a bowl and beat to combine. Lay sliced pork and beef on a serving dish.

2.First way to serve: Set pat to medium heat. Add oil. Cook your vegetables and drizzle with sukiyaki sauce. For protein, sear meat until well done and dip in egg before consuming.

3.Second way to serve: Arrange vegetables and meat in the pan. Add sukiyaki sauce and water. Bring mixture up to the boil and remove from the heat once everything cooked through. Serve with raw eggs.