10 ½ ounces beef loin, thinly sliced 2 stalks Japanese long onion, may substitute leek 7 ounces konjac yam noodles (shirataki) 1 block grilled tofu 8 shiitake mushrooms 7 ounces Napa cabbage, may substitute bok choy, hakusai, or Chinese cabbage ½ bunch chrysanthemum leaves Beef tallow, may substitute olive oil, as needed 2 eggs
For sauce (or substitute Kikkoman® Sukiyaki Sauce): 3 ½ fluid ounces Kikkoman® Soy Sauce 3 ½ fluid ounces Kikkoman® Kotteri Mirin 3 tablespoons sugar 3 ½ fluid ounces water
Cut the beef into 2 to 3 portions.
Diagonally cut the long onions into ½-inch widths.
Parboil the yam noodles and then cut into easy-to-eat lengths.
Cut the grilled tofu into 10 equal pieces.
Remove the stems from the shiitake mushrooms and score a crisscross pattern on each cap.
Chop the Napa cabbage; remove the hard center stem from the chrysanthemum leaves and cut into 2-inch lengths.
Using a stove, heat up a large pan or wok, melting the beef tallow and greasing the entire pan.
Reduce the heat and add the long onions.
When fragrant, add the beef and quickly cook both sides.
When browned, pour in sauce ingredients and bring to a simmer.
Bring the heat to low and add the remaining ingredients as space permits.
Eat the ingredients as they finish cooking, replenishing the skillet with more ingredients.
When the broth is reduced, replace it with some of the simmering liquid.
Eat the beef and other ingredients by dipping in beaten egg, if desired.