4 oz. beef suet
1 to 1 1/2 lb. tenderloin, sliced very thin
12 scallions, cut in 2-inch pieces
1 can (2 c.) shirataki (yam noodles)
12 lg. mushrooms
6-8 lg. carrots, cut in "sticks"
1/2 lb. fresh spinach, torn in bite-size pieces
1 sm. Chinese cabbage, cut in 2-inch pieces
1 can bamboo shoots, cut in bite-size pieces
12 pieces tofu, 1 inch cubes
1/2 c. shoyu or 1/4 c. soy sauce and 1/4 c. water
1/4 c. sake
1/3 c. sugar
Pitcher of water
3-4 c. cooked rice

In Oriental cooking, preparation and presentation are as important as cooking and eating. Sukiyaki is prepared and presented by the "cook" while each diner cooks at the table. Make the meal an event--use a low coffee table and cushions. Put a large electric skillet in the center of the table. Provide each diner with chopsticks and individual trays of food to cook. You only need to supervise and instruct, adding sauce and/or water to the pan as necessary.

If thin-sliced tenderloin is not available, try this: freeze an eye of round. Remove it from the freezer and put on cutting board. As it thaws, use a very sharp knife to cut extremely thin slices. Attractively arrange on each diner's tray, portions of the meat and vegetables. Mix shoyu, sake and sugar in a pitcher and place on the table along with the pitcher of water and individual small bowls for each diner.

Prime the skillet by placing pieces of suet in the hot skillet. Each diner then dips pieces of meat in their bowls of sauce, then into the skillet. The thin beef is most delicious when left as rare as possible. Turn once, then back to the sauce before eating with rice. This allows diners to ease hunger pangs, converse casually and relax while the meal continues. Remove the suet and pour in sauce and water to taste. As sauce heats, add vegetables and additional beef. Continue cooking, removing food as it so done to desired tastes and eating with cooked rice. Add sauce, water, meat and vegetables as needed.