Ingredients

Serves 4

600-700g rump or marble steak
2 tsp olive oil or beef lard
1 hard tofu
1 leek or ½ bunch fat spring onion
1 pkt vermicelli (pre-cooked)
4 shiitake mushrooms or 8 button mushrooms
¼ won buk  


Sauce
1 cup soy sauce
1 cup water
80g sugar
80g mirin


For serving
4 -8 eggs
A bowl of steamed rice for each person

Method

Slice tofu to bite-size pieces.
Chop up vegies to sensible size, not too fine, not too large.

Rub the bottom of a heated pan with oil or lard.

Combine sauce ingredients and add enough to cover the bottom of the pan.

Add meat to pan. Cook for a few minutes then add tofu followed by the veggies and the vermicelli. Add more sauce if needed. If it starts to dry out, add a little water.
If you like your meat rare, add it last after the veggies. Cook to your liking.

To serve: Give each person a bowl of steamed rice and an empty bowl.
Each person breaks an egg or two into their own bowl and whisks it lightly with their chopsticks. Place the pan with the cooked sukiyaki in the centre of the table so that everyone can help themselves by taking some of the sukiyaki, dipping it in the raw egg then eating it with the steamed rice.