Beef and Vegetable Pot Cuisine
Being a kind of Nabe Ryōri (Japanese pot cuisine), it's for collecting eating and a typical item for Bōnen Kai (Year Closing Party) or Shinnen Kai (New Year Welcoming Party). While people are chatting over drinks picking up some small Otsumami (side dish), one or two voluntary cooking heroes start to grill beef slices, season them with sugar and Shōyu, put other ingredients such as Tofu, Neghi (Welsh onion), Konnyaku, Fu, Shunghiku (vegetable chrysanthemum), Maronī (a kind of glass noodle) and Mochi (rice cake) in an appropriate sequence (cooking heroes can be very specific about this!). When the cook gives a green light, it's done and time to eat. Usually, ingredients are dipped in stirred raw egg, which makes the taste richer. Since eating is from the same pan, slow eaters should be a bit warned: Make haste or take whatever you want before gobblers do! Lastly, when most of the contents in the pan are gone, here comes Udon (a type of noodle). Your chef will order more soup (for no extra charge) and start cooking again.
(Photos: Home-made Sukiyaki with Nano Hana or salad flower instead of Shunghiku.)