Slice the cabbage, leek, spring onions, enoki, shiitake, tofu & carrot.
Premix the sukiyaki sauce.
In a hot pot; heat up the oil and saute the chicken with brown sugar quickly until the meat has gain sufficient colour.
Add in the dashi stock to arrest the saute into a simmer; then slowly add your prepared ingredients with 1/2 sukiyaki sauce mix and let it simmer until cooked.
Adjust the sauce if you wish it sweeter to add in more sukiyaki sauce.
Crack an egg in the middle before serving.
Notes for Trish
Make sure you get the artificial rice vinegar so its freaking halal
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