Sukiyaki

• 1 packet shirataki* (about 400 g/14 oz)

Rinse the shirataki well and drain. Cut into 3 lengths. Wash the shimeji and roughly separate them. Cut the leek into 2 cm (¾ in) slices on the diagonal. Wash the shungiku, then cut across into 2 sections. Wash the Chinese cabbage and cut into 3 pieces. Cut the tofu into 3 cm (1¼ in) cubes.

Place half of the prepared ingredients in a pot, ideally side by side. (If necessary, use a fryin