Beef with vegetables (sukiyaki)

Beef with vegetables (sukiyaki)



200 g beef tenderloin
100 g fresh mushrooms
200 g noodles or spaghetti boiled until half cooked
1 onion
4 yolks
3 potatoes
½ eggplant

Sauce:
5 tbsp. l soy sauce
5 tbsp. l sake
8 tbsp. l water
8 tbsp. l monosodium glutamate

On the table put an electric stove, and on it a large cast-iron pan. Grate the walls and bottom of the pan with fat cut off from the edge of the tenderloin. On a large porcelain dish or wicker tray, lay out individual products. Cut meat into slices 2 mm thick. It is best to cut it well chilled and on a special device for cutting, which will allow you to actually get thin plates. Mushrooms cut in half, onions, potatoes and eggplant into thin circles.

From soy sauce, sake wine, water and sodium glutamate, prepare the sauce in a low bowl. Pour part of the sauce into a preheated pan, bring to a boil and put individual products there. Add sauce as needed.

Before each, put a bowl of boiled rice and a bowl of raw yolk. Each person takes out pieces from a frying pan and dips in an egg. Separate pieces of seized boiled rice.