|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.