2 tablespoons soy sauce

1/3 cup basic brown stock

1/2 cup sweet rice vinegar

1 pound beef sirloin, sliced paper thin

8 small scallions, cut diagonally into 2-inch pieces

1/2 cup bean sprouts

1 cup loosely packed spinach leaves

1 cup mushroom caps

1/2 cup carrots

1/2 cup slice bamboo shoots

1 cup chicken stock

1/4 cup cooked rice

Procedure:

1. Combine the soy sauce, brown stock, and vinegar to make sukiyaki sauce and pour into a small pitcher or bowl.
2. Arrange the beef, scallions, sprouts, spinach,carrots ,mushroom, and bamboo shoots attractively in a large platter and set on the table with the sukiyaki sauce.
3. Place an electric frying pan on the table. Coat with non-stick spray and heat to medium. Add one-fourth of the beef and scallions and pour in one-fourth of the sukiyaki sauce. Cook 2 to 4 minutes, depending on desired doneness.
4. Add one fourth of the sprouts, spinach, mushroom, and bamboo shoots, keeping them separate. Cook for another 30 seconds to 2 minutes. Repeat with the remaining portions.
5. Serve and eat while cooking or let the diners help themselves, adding more ingredients to the frying pan as the food is eaten. Do not overcook.
6. After all of the ingredients have been eaten, pour in the chicken stock and rice, bring to boil, and serve as a soup, in small cups.