Sukiyaki

Eggs for dipping

• 1200 g water
• 4 kampung eggs

Soup stock

• 500 g water
• 30 g dried kelp (kombu), rinsed
• 30 g bonito flakes
• 100 g Japanese soy sauce (shoyu)
• 100 g mirin
• 100 g Japanese rice wine (sake)
• 30 - 40 g sugar

To assemble

• 200 g long chinese cabbage, cut in pieces (4 cm)
• 300 g silken tofu (1 box), cut in slices (1 cm)
• 5 fresh shiitake mushrooms, scored (see tips)
• ½ sprig leek, diagonally sliced
• 60 g carrot, cut in slices
• 60 g yellow onions, cut in halves, thinly sliced
• 300 g beef slices (ribeye or beef chuck)
  ou 300 g pork slices (shoulder loin or belly)
• 200 g udon, rinsed