Ingredients (4 servings)
21 to 28 oz beef loin), thinly sliced.
1/2 cake beef suet
1 pack "shirataki" (thin strands of konnyaku)
2 Japanese leek
2 onions
1 block "yaki-doufu" (grilled tofu)
8 fresh "shiitake" mushrooms
2 bunches "shungiku" (spring chrysanthemums)

"Warishita" (Sauce)
1/2 cup soy sauce
1/2 cup "mirin" (sweet sake)
1/2 cup water
4-5 tablespoons of sugar
3 tablespoons of "sake"

Directions
1 Cut "yaki-doufu(grilled tofu) into bite-sized pieces.
Cut "shirataki" (thin strands of konnyaku) into lengths
that are easy to eat, pouring boiled water over them
and drain in a sieve. Remove stems from "shiitake"
mushrooms and cut each cap into two or three pieces.
Slice Japanese leeks diagonally. Cut "shungiku" (spring
chrysanthemums) into bite-sized pieces. Cut onions into
half-moons.Arrange all these ingredients on a large plate
to cook swiftly.

2 Arrange beef on a separate large plate (picture#7)

3 Heat a sukiyaki skillet, grease it with beef suet (pic #1)

4 Place "shirataki", onion, Japanese leek and yaki-doufu
(pic #2 to #4)

5 Pour "warishita" (sauce) to cover these ingredients
almost completely (pic #5)

6 Place "shungiku" and simmer for couple of minutes.
(pic #6)

7 Place beef and simmer (pic #8 to #9)

8 When the color of beef turns brown like pic #10,
take pieces from the skillet and eat.

9 Dip into beaten eggs (pic #11). Add some soy sauce
if you like.

How to make Sukiyaki
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	7	8	9	10	11	Click the picture to enlarge
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