Pork Sukiyaki

• 1 / 12 lbs. thinly sliced pork loin
• 12 ounces crimini mushrooms
• 6 -8 ounces enoki mushrooms
• 2 bunched large green onions, greens removed and cut into 1 pieces
• 1/2 head napa cabbage, roughly chopped
• 1 1/2 cups baby carrots, cut into quarters
• 12 ounces firm tofu, cut into cubes
• 9 ounces konnyaku noodles
• 1 tablespoon oil
• Sauce
• 2/3 cup shoyu (soy sauce)
• 6 tablespoons sake
• 2/3 brown sugar
• 1 1/2 cups water

1. Flash freeze the pork for 30 minutes so it is slightly firm, this will enable you to cut it VERY thin, without moving around so much!
2. Prepare all the veggies. In Japan they like to cut little designs in the mushroom tops! We stuck with simple Xs.
3. Mix the Sukiyaki sauce.
4. Heat a large skillet to medium-high. Add a tablespoon of oil and a few pieces of meat. stir the meat around moving the oil over the bottom of the skillet.
5. Then add about a 1/3 inch of sauce to the skillet. Pile the meat, tofu, noodles and veggies in the skillet.
6. Allow the ingredients to cook down for several minutes--stirring occasionally until it's cooked through. Remove the sukiyaki and serve over sticky rice (sushi-style rice) and repeat with the rest of the ingredients!

pork loin, crimini mushrooms, enoki mushrooms, green onions, cabbage, baby carrots, firm tofu, noodles, oil, sauce, shoyu, sake, brown sugar, water

Taken from www.food.com/recipe/pork-sukiyaki-436942 (may not work)