Konjac Noodles (Sukiyaki) Recipe

Serves Four

1 cup water + 1/2 teaspoon instant dashi soup powder
1/3 cup soy sauce
1/3 cup mirin (cooking sake)
1/3 cup sake
500g thinly sliced beef
lard or oil for cooking
4 leeks or green onions
bunch of enoki mushrooms (tiny, white ones)
8 shiitake mushrooms
250 grams (1 pkg) shirataki noodles(Konjac noodles)
450 grams grilled (yaki) tofu or 1 pack fresh tofu, 
drained chinese cabbage, spinach leaves, or chrysanthemum leaves (optional)
2 pieces of mochi, cut into halves (optional, this is my suggestion)
4-8 raw eggs (for dipping)

PREPARATION:
1) In a pot, mix water, instant dashi powder and cook until dissolved.
2) Add soy sauce, mirin, stir and bring to a boil. Remove from heat and set aside.
3) Wash vegetables. Slice leeks into thick 5 cm pieces, diagonally. Cut the brown roots off the bunch of enoki mushrooms. Remove stems from shiitake mushrooms and make a cross-cut on the tops. Boil the shirataki noodles for 2 minutes, drain, and cut in half. Cut tofu into 2.5 cm cubes. Cut cabbage into 4 cm squares, if using.
4) Cut beef into bite-size pieces and arrange the beef slices on a large platter.  Arrange all remaining ingredients (except eggs) on the platter around the beef.
5) Beat eggs into individual small bowls for each person.

COOKING:
6) Heat a 30 cm skillet on moderate heat (or heat sukiyaki pan to 205C), and melt lard. Grease the skillet well. Add a few slices of beef and some leeks and cook. 
7) Pour in about 1/2  of the sukiyaki stock. Gradually add other ingredients. Add more broth or water while cooking, adjusting to your taste. Stir occasionally.
8) When the beef and vegetables are cooked, guests help themselves and dip their hot food into the raw egg. Serve with rice and hot sake (or cold beer).
9) Keep adding ingredients and add soy sauce to taste.