Sukiyaki

• 1 pound thinly sliced beef sirloin or tenderloin

• 8 ounces shirataki filaments (rubber noodles so called)

• 1 package medium hard tofu, cubed

• 1 quart of mushrooms (Dried or fresh. If dried soak about 1 hour and use soaking water as part of the broth)

• ½ cup soy sauce

• ¼ cup sake

• 4 tablespoons sugar

• Grated garlic

• Grated ginger

• 2 ounces beef suet cut into small pieces

Mound separately on a platter the shirataki filaments, tofu, mushrooms, and leeks.  Make sauce in the large skillet by sautéing the suet and adding soy sauce, sake, sugar garlic and ginger and stir well.  Add some of the meat first, when meat slightly done add some of the rest of the stuff, trying to keep it separated. Don’t overcook and eat. When any one item disappears add some more to the broth. Just keep adding and eating, adding and eating. If broth dries up add more soy sauce, sake, sugar, grated garlic and ginger to keep it up to strength.

Optional items to add to Sukiyaki

Leeks or green onions

Chinese cabbage.

Eggs, poach in broth

Bamboo shoots