1 1/2 lb. sukiyaki meat or tender sirloin beef, thinly sliced
1 oz. beef fat
1 block yakitofu (toasted tofu)
8 fresh shitake mushrooms
8.5 oz. can bamboo shoots
1 pkg. shirataki or ito-konnyaku 1 bunch shungiku or hakusai napa
4 green onions
1 gobo root
8 raw eggs

SAUCE:

1/2 c. dashi stock (kobu dashi)
1/2 c. sake
1/4 tsp. salt
1/2 c. soy sauce
4 tbsp. sugar

Cut meat into 4 inch lengths, set aside. Drain and cut yakitofu into 1 inch cubes, set aside. Soak shirataki in salted water for 15 minutes and drain. Cut into 5 inch lengths, set aside. Wash shitake and cut into half, set aside. Wash and drain bamboo shoots and slice, set aside. Wash shungiku and green onion and remove roots. Cut into 3 inch lengths, set aside. Peel gobo root and cut in thin strips. Soak in salted water for 15 minutes and drain, set aside. Boil dashi stock and mix sauce ingredients.

Heat large skillet on high heat and add beef fat to grease skillet. Cook gobo root well and add some beef slices. Pour enough sukiyaki sauce to cover beef and gobo root. Add some of the vegetables and other ingredients in the skillet, keeping them in separate groups. Add sukiyaki sauce to cover ingredients. Beat egg in each serving bowl for a dip. Each one takes cooked beef and vegetables in bowl and eat.