The cooking is done traditionally in a special pot made of cast iron called "sukiyaki-nabe", placed in the center of the table, and in which is put to reduce the sauce sukiyaki.
In general, very thin slices of beef and raw vegetables (leek, duck, shiitake or enokitake mushrooms, chrysanthemum leaves, Chinese cabbage) are cooked there, then konjac shirataki noodles, tofu ...
For the tasting, dip your bite into a small individual bowl in which an egg has been broken and beaten.

Our perfect combination : this sauce will allow you to make your sukiyaki Japanese fondue. You can also use it for your marinades of meat & fish & vegetables, to cook shells and crustaceans, fried noodles, pasta, woks and other sauteed vegetables, pan-fried rice ...