Sukiyaki

Ingredients:
½ k. beef sirloin, sliced very thinly
2 tbsps. soy sauce
1 tbsp. sake (rice wine) or brandy
3 tbsps. brown sugar
2 tbsps. Maggi Savor butter

Broth:
4 Maggi Beef Cubes, dissolved in 6 cups water
¼ cup sake (rice wine) or brandy
2 tbsps sugar
¼ cup soy sauce
½ cup butter
2 medium onions, sliced into strips
3 stalk leeks, sliced about 2 in. diagonally
½ cup shiitaki mushrooms, soaked and sliced into strips
1 medium carrot, sliced into flowerettes
3 cups sliced Baguio pechay, about 2 in. slices
250 g. sotanghon, soaked
1 tube tofu, sliced ½ in. thick
6 egss

Marinate beef in the next 4 ingredients for about 2 hours. Melt butter and sauté beef with its marinade. Add broth and bring to boil. Simmer un til beef is tender. Add vegetable one after another. Simmer until vegetables are crisp-tender, adding sotanghon and tofu just before serving. Break one egg in 6 individual bowls. Dish out sukiyaki mixture over eggs. Serves 6.
Photo courtesy: justhungry