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I received an ollar stone 'for two' as a gift and so I decided to use it for a 'sukiyaki experience'. It's a traditional japanese dish, where ingredients are cooked after they're served, by the guests themselves. It's a sort of a 'slow food' ritual that we appreciated very much.
According to the original recipe, the eggs should be used raw, as a sauce, but I must confess that we put them on the ollar stone with other ingredients.

Ingredients:
Serves two:
300g beef tenderloin
250g fresh mushrooms
100g soya sprouts
4 carrots
2 courgettes
200g rice noodles
2 eggs
soya sauce

Method:
Cut the onion into thin vertical wedges, carrots and courgettes into stripes. Wash and slice the mushrooms.
Cut the tenderloin into 1-2 cm slices.
Cook the noddles and drain them well.
Serve all ingredients separately into serving plates.
The guests should take the ingredients, put them on the ollar stone and cook them. Season with beaten egg and soya sauce.

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This goes to Maninas from Maninas: Food Matters who's hosting this week's edition of Weekend Herb Blogging.
This event was started by Kalyn from Kalyn's Kitchen

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