Nabe of Nabemono is a cooking pot plus mono things, stuffs, kinds) is a term referring to all varieties of Japanese steamboat dishes.
Sukiyaki is one kind of nabe -- consists of meat (usually thinly sliced beef), slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin.
Our ingredients cooked with pork, shrimp (instead of beef) are: Tofu, Negi (a type of scallion), Leafy vegetables, Mushrooms, Konyaku, and Udon.
1) Kantō (Tokyo) region : the ingredients are stewed in a prepared mixture of soy sauce, sugar, sake, and mirin
2) Kansai (Osaka, Kyoto region), the meat is first grilled in the pan greased and other ingredients are put over these. A raw egg has been broken into a bowl, one egg for each person.
However, when we asked the shopkeeper, she told us to put pork and shrimp first then followed with vegetable & udon ...
That's it, my last dinner in Japan -- so huge !!!