Tomato Sukiyaki (Tomato Japanese stew)

Ingredients:
Pork strips (thin like bacon but not bacon, 300-400 grams)
Tomato (3-4)
Onion (1 med)
Green onion (1 large stalk)
Tofu (1 package)
Garlic (2-3 cloves)

Mushrooms (Japanese Enoki 1 pack)

Bell Peppers (1-2 med)
Spinach/or Chingensai (leafy green)
Sukiyaki Sauce (300 ml-concentrated)
Basil seasoning (dried)

Directions:
Cut the tofu into large squares. Cut each tomato into about 6 large slices. Cut the onion and bell peppers into large slices. Mince the garlic. Cut the brown ends off the Enoki and separate into smaller pieces. Cut the green onion and spinach crossways (not longways) into med sized pieces.

In a large nabe pot (or soup pot) put the sukiyaki sauce and its proportion of water (see directions on the bottle) into the pot. Add garlic and meat.

Add all veggies, tofu, and mushrooms. Cook until veggies are soft and meat is cooked thoroughly. Add basil and add additional garlic (powder) or sukiyaki sauce to your preferance.

Enjoy!

Note: Eat with rice (preferably brown/genmai). Also the amount of seasonings used all depends on your preferences (i.e. how sweet, garlicy, or basily you want your sukiyaki to be). Basil is the last ingredient and and should be put in when the veggies are almost finished cooking! Optional: for those of you familiar with sukiyaki and/or nabe's, please feel free to play around with the veggies/add ins.