Pork Sukiyaki Japanese cooking recipe

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1 lb thinly sliced pork (sukiyaki cut in Asian markets)
16 ounces of yam shirataki noodles
7-8 shiitake mushrooms
1 bunch enoki mushrooms
1 medium leek
1 Chinese cabbage
3 tablespoons soy sauce
3 tablespoons sugar
3 tablespoons japanese rice wine
1 cup hot water
1 (1/3 ounce) packet instant dashi stock
4 eggs (for dipping) (optional)

1Soak dried shiitake mushrooms in cold water for 3 hours (30 minutes in hot water if you are in a hurry).
2Rinse noodles in cold water.
3Cut all ingredients (except noodles) into bite-sized pieces.
4Arrange all ingredients on a large plate and place the plate at the table.
5Mix hot water, instant dashi soup powder, soy sauce, sake and sugar to make sukiyaki sauce.
6After this point, everything is done at the table as you eat.
7Heat a little oil in a shallow skillet (or fry pan or hot plate) at the table.
8Fry pork slices, then add sukiyaki sauce.
9Add other ingredients when the sauce starts to boil.
10Simmer until all ingredients are softened.
11Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
12As liquid boils away, add more sukiyaki sauce.

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