Sukiyaki - One Pot Recipe - cooking recipe

Ingredients

Ingredients
1 8 large shrimp, shelled,devained and cut in half lengthwise or 8 ounces chicken breasts, cut into 1/2 inch cubes (or combination)
3 long green onions (cut into 2\" diagonal slices)
2 pieces tofu (cut into bite sized squares)
10 ounces spinach (washed and stems removed)
1 package fresh mushrooms (sliced)
Chinese cabbage (cut into 2\" pieces)
1 can bamboo shoot (drained and rinsed well)
water chestnut (drained and rinsed well)
2 cups bean sprouts
Warishita Cooking Broth
1/2 cup soy sauce
1/2 cup mirin (rice wine or sake)
1 teaspoon sugar (if you like it sweet add more sugar to taste)
How to make a Basic Dashi bonito fish stock broth
1 cup water
2 inches dried kelp (konbu)
1/4 cup dried bonito flakes

Preparation

Wipe konbu with a damp cloth.
Place water in a saucepan and soak the konbu for 30 minutes then heat.
As soon as the water begins to bubble and just before boiling, remove the konbu.
Do not over cook.
Add dried bonito flakes.
As soon as the water comes to a boil turn off the heat.
Allow the bonito flakes to settle to the bottom of the pan.
Strain broth through a cheese cloth.
Discard konbu and bonito flakes.
Preparation Mix all ingredients for the cooking broth and bring to a boil.
Pour into a container and set on the dining table along with the platter of vegetables and meat.
Heat a tablespoon of vegetable oil in the skillet.
Add the beef, chicken and/or shrimp spreading the thin slices, lightly brown.
Mix in a small of amount of cooking broth.
Push beef, chicken and/or shrimp to one side of the pan.
Add a portion of the other ingredients from the platter in the pan in a decorative bundled manner.
The key to cooking this dish is to keep 1/4\" broth in the pan at all times.
Add cooking broth as it boils off.
Cook for 5 to 10 minutes until done, stir well.
Serve immediately over noodles or rice.