Sukyaki - also as fondue
The 1/3 rule applies:
1/3 soy sauce (with the sauce of Kikkoman tastes incomparable, is also available at Lidl)
1/3 of water or broth (but could be too salty for some)
1/3 light beer
Sugar (depending on taste and quantity, I take a tablespoon per 300 ml of ready-made mixture
Pour everything together, let it boil, (because of the sugar and the alcohol from the beer)
Then:
Either you use it as a stock for Asian fondue, then you can dunk in any vegetables and meat, or you want to eat right away and with each other. In that case, you should cut into thin strips of vegetables (especially delicious I find leek, Chinese cabbage and zucchini) and in the very finest sliced meat (best lean beef, previously freeze for a short time, then can be cut like carpaccio) in the order in the Pot as they are.
Carrots e.g. First of all, leeks and so on. But beef should only just be cooked, that is gray.
Of course, rice.
PS: Not for everyone, but I pull the meat slices before eating through raw, whisked egg yolk!
