New Year'S Sukiyaki, Lots Of Leeks!

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   ["Saute the meat until it begins to change color. Add 1/4 cup sugar and 1/4 cup soy sauce. Cook until sauce lightly thickens and meat is coated, about 5 minutes on medium.", "Add the leeks, the thick white cabbage, the shirataki, carrot (if using) and shiitake mushrooms. Add the sake, another 1/4 cup soy sauce and 1/4 cup sugar. Cook for about 5 minutes.", "Carefully add the tofu, the green cabbage leaves and enoki mushrooms. Add more soy sauce and sugar, if needed but it shouldn't be soupy.", "Crack an egg into individual serving bowls, and have each diner mix well. (The egg, that is...)", "Taste the sauce and add more sugar or soy sauce to taste. Should be intensely flavored.", "Serve rice in individual bowls, (if serving).", "Add shungiku or spinach at the last minute, cooking just until wilted.", "Each diner serves themself, scooping the sukiyaki into their egg bowl.", "When the beef and vegetables have been eaten, add the mochi directly to the sauce. If there's not enough sauce left, add some water. When mochi starts getting soft (about 3 minutes), turn over and cook about 2 more minutes.

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   If adding noodles, simply heat up in the sauce. If you want more soup, add boiling water.", "Note 1*: Shungiku really is delicious if you can find it, called Edible Chrysanthemum or Garland Chrysanthemum, the leaves look like young chrysanthemum leaves.", "Note 2*: Shirataki noodles are made from mountain potato and don't have any carbs (yeah!) or calories. Found in most Asian groceries. If carried by Whole Foods, let me know!", "For Breakfast* To leftovers, add some water, cooked rice, any uncooked vegetables, an egg or two, mix and bring to a boil. Flavor with a little miso or salt."]

* Per serving · 4 servings · Values may vary.