Ingredients:

1. Sliced pork or thin sliced beef – 250g
2. ½ an onion
3. Shimeji mushrooms – 100g
4. Firm tofu – 200g
5. Konjac noodles – 200g
6. Snap peas, blanched – 6 pieces
7. Steamed rice – 2 bowls
8. 2 eggs

Sukiyaki sauce:

1. Mirin (100cc)
2. Sugar (2 tbsp)
3. Soy sauce (70cc)
4. Dashi (500cc)

Steps:

1. Mix all of the sukiyaki sauce ingredients together.
2. Using a knife, cut 2 grooves on the top of the mushrooms to help them cook easier.
3. Slice spring onions into 6-inch pieces.
4. Cut the onions into pieces.
5. Pan-fry tofu cubes to brown the sides slightly before removing them.
6. Boil the konjac noodles until they’re soft before removing them from the heat. Rinse the noodles before chopping them into smaller bunches.
7. Beat up the eggs. These will be used as a dipping sauce for the sukiyaki, so make sure they are certified safe for raw consumption (British Lion Stamped) 
8. Pan-fry everything along with the sukiyaki sauce and sliced pork in a flat-bottomed pot.

Tip: Add some water at the end to create a degreasing stock – it goes well with the vegetables, and it helps with cleaning up after you’ve finished your meal.