Stir-frying and grilling with a light glaze of soy sauce and sugar or vinegar are common cooking techniques, as are steaming, deep-frying, and poaching. There are many variations of one-pot cooking; a variety of vegetables, tofu or meat are beautifully arranged and lightly simmered in a pot of broth. Another way to prepare food is through table top fondues (nabemono). Diners share the pot, dip meat and vegetables in a hot liquid -- a broth or oil. At times, the ingredients are all prepared then served family style. Sukiyaki is another table-top preparation. Meat, vegetables, tofu or noodles are stir-fried and put in in a broth of sake, soy sauce, sugar and mirin (sweet rice wine) -- then garnished with grated daikon, scallions, and maybe some sesame or citrus dipping sauces. Before eating, diners dip each bite into beaten raw egg.