Sukiyaki
I've never actually had this dish in a restaurant before, but I decided to try making it one day because I had a whole bunch of leftover hot pot ingredients. It turned out really well -- I was pleasantly surprised by the flavor of the broth and how well it permeated everything. The great thing about this dish is that you can use pretty much whatever ingredients you want, as long as they simmer well. At the end of the day, there aren't really "instructions" for this dish. Prepare the sauce (adjust the ingredient amounts depending on the size of your serving vessel), prepare the pasteurized eggs per person, put in a whole bunch of ingredients, cook them, and serve! You may want to adjust when you put in the different ingredients, depending on how quickly they cook. For example, root vegetables should probably be put in earlier, while the thinly sliced beef / leafy greens can be put in right at the end.
Active Time: 20 min
Total Time: 20 min
Ingredients
> sake (1/2 cup)
> mirin (1/2 cup)
> sugar (2 tbsp)
> soy sauce (1/3 cup)
> dashi (2 cups)
> pasteurized eggs (50g per person)
> whatever ingredients you want!
Some good options for the contents of the sukiyaki:
> thinly sliced beef
> leafy greens: napa cabbage, chrysanthemum greens, bok choy, etc
> other vegetables: onion, carrot, green onion, gobo, radish, etc
> mushrooms: enoki, etc
> tofu: soft tofu / fried tofu
> noodles: vermicelli, udon, etc