|Beef tenderloin||2 Pound|
|Bacon dripping||2 Tablespoon|
|Soy sauce||1 Cup (16 tbs)|
|Rice wine/Sherry||6 Tablespoon|
|White cabbage||1⁄2 Pound|
|Canned bamboo shoots||1 Pound|
|Bean sprouts||1⁄2 Pound|
Cook rice according to directions; keep it warm.
Beef tenderloin must be cut into paper-thin slices.
To achieve this, place meat in freezer for about 2 hours, or until partially frozen.
You then will be easily able to slice it thin.
Arrange meat slices on round platter, slightly overlapping.
Place 2 tablespoons of bacon drippings (unmelted) into middle, cover with aluminum foil, and refrigerate.
Place noodles and mushrooms into separate bowls.
Cover with boiling water; soak for 20 minutes.
Repeat procedure two more times.
Drain; arrange in separate bowls.
Cut onions and leeks into thin slices.
Place in separate bowls.
Core cabbage, separate into individual leaves, and tear into bite-size pieces.
Clean spinach; remove stems from leaves.
Drain bamboo shoots, reserving liquid.
Drain bean sprouts, if canned.
If fresh, blanch, then rinse with cold water, and drain them.
To prepare sauce, bring soy sauce, rice wine or sherry, and sugar to a boil.
Pour into sauce dish.
Place wok (or use frying pan on top of burner) in the middle of your table.
Spoon rice into 4 individual bowls.
Place slightly beaten egg yolks into 4 other small bowls.
Now arrange all ingredients around wok.
Prepare meal in portions, i.e. place one-fourth of bacon drippings into wok and heat, add one-fourth of meat slices and brown quickly.
Push aside and pour some of the sauce over meat.
Add one-fourth of each of the vegetables and noodles and simmer for 3 minutes, while stirring constantly.
Each guest is given part of the cooked ingredients and starts eating while the second portion is being prepared.
Cooked vegetables are dipped into egg yolk before being placed on plates.
Sukiyaki is seasoned with sauce according to each individual's taste.