-
Partially
freeze steak, then cut into paper-thin slices.
-
Put beef and
onions into sin sul lo pot (steamboat pots with a chimney in the
middle).
-
Slice fish
into bite-size pieces.
-
Slice liver
very thinly into pieces of similar size.
-
Season both
fish and liver with pepper and salt.
-
Beat the yolk
of 1 egg and dip slices of liver in it, then in flour.
-
Slightly beat
the white of the egg and dip fish slices in it, then in flour.
-
Heat just
enough oil to cover the base of a frying pan and quickly saute the
pieces of fish and liver until just cooked.
-
Put these in
the pot on top of the beef and onions.
-
Beat
remaining 2 egg yolks and make a flat omelet with them, turn out on a
plate to cool.
-
Do the same
with the remaining egg whites.
-
On a wooden
board cut the yellow and white omelets into strips just long enough to
fit across the moat of the steamboat pot.
-
Do the same
with the spring onions.
-
Slice the
carrot thinly and cut into strips of the same size.
-
Arrange these
over the beef, fish and liver, then garnish with walnuts and pine nuts.
-
The recipe
may be prepared up to this point, covered and refrigerated.
-
At serving
time, carefully ladle boiling stock into the moat without disturbing the
arrangement of the food.
-
Replace cover
on pot and with tongs put glowing coals into the chimney.
-
Bring to the
table and allow soup to simmer for a few minutes and heat the contents
of the pot thoroughly.
-
Remove cover
and let guests help themselves from the pot with chopsticks.
-
They dip the
food in individual bowls of sesame seed sauce before eating.
-
Boiled rice
is served with this meal and at the end the stock is served as soup.