Sukiyaki hot pot (Sukiyaki)

1. For the sauce, bring the soy sauce, mirin, sake, sugar and water to the boil.

2. Slice the half-frozen beef 2 mm thin, cut the tofu into 3 cm cubes, the Chinese leaf into 4 cm pieces and the spring onions on the diagonal; cut a star into the shiitake caps, trim the enoki roots and scald the shirataki.

3. At the table, melt the butter in a cast-iron pan and sear a few slices of beef for 30 seconds, then pour over a little sauce.

4. Arrange the tofu, vegetables, mushrooms and shirataki around it, pour in enough sauce to come halfway up and simmer for 5-6 minutes.

5. Meanwhile everyone beats an egg in a small bowl; the cooked morsels are lifted out and dipped in the raw egg, and fresh meat and vegetables are added to the pan as you go.

6. If the broth becomes too thick or salty, thin it with a little water; serve with rice.

Tip: Sukiyaki is a symbol of the Meiji era, when eating beef became allowed again in Japan. Only use very fresh, ideally pasteurised eggs for dipping.