This is a dish usually cooked at the table, in a iron dish set on a portable stove. Usually, a raw egg along with the dipping sauce of the broth is essential to flavour the sukiyaki.
2 stalks of green onion, cut into 2 inch lengths
4 dried shiitake, stems removed and soaked
1 cup shirataki (taro gelatin noodles)
2 blocks firm tofu, cubed
2 lbs fatty beef, sirloin cut and sliced thinly
1 cup soy sauce
1 cup sake
6 tbsp sugar
8 eggs (optional)
If you’re serving this at the table, arrange the vegetables, noodles and tofu on a platter decoratively. On another platter, arrange the meat decoratively.
Combine 1/2 cup sake, 1/2 cup soysauce and all the sugar. combine the other 1/2 cup sake and soy sauce in another cup with some water. This portion will be used to dilute the broth in the pot, if it looks like the broth is getting too salty.
Heat a skillet or an iron dish and grease with beef fat, or oil. Then layer some meat on the skillet, but not all of it. Cook for 30 seconds, then pour the sake mixture over it to submerge. Cook until ready, then each diner can help themselves to it. next, add some vegetables and pour some sake mixture in to submerge, and repeat for the meat. If the broth looks too thick, add some of the sake mixture without the sugar.
Enjoy with a bowl of rice and a lightly beaten raw egg.