Cooking Sukiyaki Part 2
Heat a large hot pot pot with medium heat. The traditional way to make sukiyaki requires a pot of hot pot from pottery or iron with a paraffin stove underneath. Thus, the chef can make sukiyaki on the table when intending to serve. Alternatively, an electric pot can also be used if you want to cook it on a table.
If you do not have a pot of hot pot or an electric pot, you can of course cook sukiyaki on a regular stove. Be sure to use a large pan with lid.
Put a little suet, lard, or other healthy fat into the pan. The use of suet is the traditional way, but pork fat or even vegetable oil can be used if the purpose is to serve healthier dishes.
Slice the meat into the pan and cook until it is no longer pink. Do not overcook, because the meat will remain in the pan while other ingredients are cooked. When the meat is no longer pink, move it to the edge of the pan so it does not mature too quickly.
Some chefs put a little sukiyaki sauce into the pot while cooking meat.  Sukiyaki sauce will release bubbles and decrease quickly due to the soy sauce.
The other chefs choose to give a sweet taste to the meat by giving the sugar when cooking meat with fat in the pan. There is no reason for you not to do both ways.
Enter the white mustard, yaki tofu, and mushroom into the pan. Enter the ingredients separately; each ingredient must be collected together in a pan.
Add the drained shirataki to the pan and keep the meat away. Because shirataki contains compounds that can make meat hard, separate from meat while other ingredients are cooked.
Put the remaining ingredients into the pan. Enter white mustard leaves, seruni leaves, and onions into the pan.
Add the sukiyaki sauce, cover the pan, and simmer on low heat.
Simmer the sukiyaki in a covered saucepan for 3-5 minutes or until the meat is completely cooked and the white mustard becomes tender.