Ingredients

2 tablespoons oil
1 lb. sukiyaki meat (Uwajimaya’s pre-sliced sukiyaki beef recommended)
4 oz. shirataki (yam noodles), drained and rinsed
1 cup shiitake mushrooms, sliced
1 package firm tofu or grilled tofu, cut into 1-inch pieces
1 bunch green onions, cut into 2-inch lengths
2 leaves napa cabbage, sliced
1 bunch shungiku (chrysanthemum greens), cut into 2-inch lengths
1/4 cup sugar (add to meat)

Sauce
1/2 cup soy sauce
2 Tablespoon sugar
1 cup dashi stock
1/4 cup mirin

Shortcut: Instead of making the sauce from scratch, you can use your favorite prepared sukiyaki sauce. Follow the directions on the bottle for the recommended amount.

Preparation

Mix sauce ingredients together in a separate bowl.

Arrange meat and vegetables on a large platter. Heat an electric skillet to 375°F and add 2 tablespoons oil. Brown meat in oil, adding sugar, and move meat to one side of the skillet. Add other vegetables, keeping each separate.

Add sauce to skillet, cover, bring to a boil and cook for 2 minutes. Uncover and turn ingredients while cooking for 2 minutes more.

Serves 4.