Yield: 24 servings.

11⁄2 cups Kikkoman Soy Sauce
6 Tbsp. sesame oil
6 Tbsp. sugar
6 Tbsp. minced garlic
6 Tbsp. minced ginger
6 Tbsp. ground toasted sesame seed
3 lb. flat iron or skirt steak, cut into thin strips
as needed, vegetable oil
12 cups thinly sliced cremini mushrooms
6 small zucchini, halved lengthwise and thinly sliced into half-moons
12 cups mung bean sprouts
6 cups julienned carrots
24 eggs
48 cups hot, cooked short-grain rice

Mix together soy sauce, sesame oil, sugar, garlic, ginger and sesame seed. Place steak in plastic bag or nonreactive baking dish; pour soy sauce mixture over. Marinate 20 minutes to 2 hours. In a large  saute pan, heat 1 Tbsp. vegetable oil. Add mushrooms; saute until lightly browned. In a large pot of lightly salted boiling water, separately blanch zucchini for 1 minute, bean sprouts for 30 seconds and carrots for 1 minute.

For each serving to order: Heat 1 Tbsp. vegetable oil in a wok or saute pan. Pat 2 ounces steak dry; stir-fry until browned and just cooked through. Fry or poach 1 egg. Brush a dolsot (Korean stone pot) with a small amount of sesame oil; place in 400°F oven until very hot. Place 2 cups rice in heated dolsot; arrange cooked steak, egg, and one-fourth of each of the vegetables on top in separate piles. Place lid on dolsot; heat over flame for 2-3 minutes.