Sukiyaki

Let the meat thaw in the freezer for about 30 minutes, until it's well-tempered

Slice it thinly using an electric or very sharp knife

Cut the chard, onions, scallions, mushrooms, and tofu into bite-sized pieces

Arrange them on separate skewers

Cook the macaroni in water and salt, drain, and place it on a plate

Position the slices of meat on a plate with some butter on top

Prepare the sauce: heat up the chicken broth, add the remaining ingredients, and reserve

Heat up a special sukiyaki pan or an iron pan over a gas stove

Bring along the skewers with vegetables, cheese, mushrooms, macaroni, and meat

This dish should be prepared at the table

Place the remaining butter in the pan and fry the onion, scallions, mushrooms, and chard

Add those vegetables to one corner of the pan and fry the meat

Fry the sukiyaki slowly, adding the sauce gradually over all the ingredients

Add the bamboo shoots, tofu, and macaroni

Let the sukiyaki cook in this sauce, gradually pouring more broth as needed, until it's ready

Lower the flame of the gas stove and serve

To eat, one should dip each piece of meat, vegetable, cheese, or macaroni into beaten eggs at the table, served in individual bowls for each person