Suki-Yaki (Japanese Meat Fondue)

Cut the meat into 2-3 mm thin slices. Boil the glass noodles briefly, strain and let cool. Cut the tofu into 2 x 2 cm cubes. Clean the mushrooms, cut away the brown pieces from the enoki mushrooms. Wash the vegetables. Cut the Chinese cabbage into pieces about 10 cm long, pour hot water over them briefly and flatten them (so that they are not too watery). Cut the washed leeks diagonally lengthwise into pieces. Now arrange all the prepared ingredients together with the meat slices decoratively on a plate. Bring the ingredients for the sauce to the boil briefly in a saucepan and pour about 160 ml into a jug. Mix the rest of the sauce with 50 ml of water and pour it into another small jug. Place two small bowls in front of each place setting and fill one bowl with diluted sauce, whisk the egg yolk into the second bowl. Place a hot plate or tabletop gas burner and a suki-yaki pot (or roasting pot) in the center of the table and heat. Melt the beef fat in it and fry the meat briefly. Lift out the meat, dip it one by one into the diluted sauce as well as into the egg yolk and eat. Then pour the undiluted sauce into the pot and add some vegetables. Once the sauce starts to boil, add noodles as well as tofu and cook in it for about 5 minutes. Then dip into the egg as well and enjoy. At the same time, everyone at the table helps themselves with chopsticks or a fork directly from the pan (as with

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