|Japanese soy sauce||1⁄2 Cup (8 tbs) (Shoyu)|
|Sake||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Beef suet||3 Ounce, cut in small pieces|
|Beef tenderloin||1 1⁄2 Pound, sliced 1/16 inch thick and cut in pieces about 2 1/2x1 1/2 inches|
|Scallions with tops||12 , cut in 2 inch lengths|
|Chinese cabbage head||1⁄2 , cut into 1 inch pieces|
|Spinach leaves||1⁄2 Pound, cut into 1 inch strips|
|Drained shirataki noodles/Cold cooked very thin long egg noodles||2 Cup (32 tbs)|
|Mushrooms||12 Large, sliced lengthwise|
|Tofu cubes||12 (Soybean Curd)|
|Bamboo shoots||8 1⁄2 Ounce, drained and cut in large pieces|
Mix the soy sauce, sake, and sugar to make the sauce; set aside.
To prepare Sukiyaki in the traditional Japanese manner at the table, use a large skillet on a hibachi. (A hot plate or an electric skillet makes a good substitute.)
Arrange all ingredients artistically on a large platter or tray and bring to the table.
Prepare two servings at a time; bottom of the skillet.
Add the beef and cook over high heat, turning once, just until pink color disappears; remove and set aside.
Arrange all other ingredients in individual mounds in skillet.
Top with beef.
Cook until vegetables are just tender.
Do not stir.
Serving size: Complete recipe
Calories 2641 Calories from Fat 1215
% Daily Value*
Total Fat 154 g236.6%
Saturated Fat 62.1 g310.5%
Trans Fat 0 g
Cholesterol 513.7 mg171.2%
Sodium 8151.3 mg339.6%
Total Carbohydrates 149 g49.7%
Dietary Fiber 31.6 g126.3%
Sugars 92.9 g
Protein 203 g406.5%
Vitamin A 837.5% Vitamin C 511.8%
Calcium 150.3% Iron 173.4%
*Based on a 2000 Calorie diet