A tasty Japanese favourite.


  • 4 japanese mushrooms (shiitake or any other asian variety)
  • 125 g rice noodles
  • 625 g beef tenderloin (fillet, sliced very thinly)
  • ½ an asian cabbage (cut into 2in/5cm pieces)
  • 4 scallions (cut into 2in/5cm pieces)
  • 2 bamboo shoots (finely sliced)
  • 4 spinach leaves (rolled and shredded)
  • 125 g tofu (cut into cubes)
  • 60 g suet or beef fat or 2-3 tablespoons vegetable oil
  • 3 eggs (beaten)
  • 2-3 tablespoons sake, if required
  • 1 cup shredded daikon (white radish)
  • 1 cup shredded carrot
  • sauce:
  • 125 ml fish stock
  • 250 ml japanese dark soy sauce
  • 90 g sugar
  • 60 ml sweet rice wine
  • one-third teaspoon salt


  • Soak the rice noodles in warm water for 30 minutes or until tender, and then drain off as much water as possible.
  • Mix all the sauce ingredients in a saucepan and stir over low heat until the sugar dissolves.
  • Arrange the meat, cabbage, scallions, bamboo shoots, spinach, tofu, mushrooms and noodles nicely on a platter.
  • Place the beaten eggs in a small bowl.
  • Take the platter and the bowl to the table.
  • Heat a skillet over a table burner and use the fat or oil to cover the base of the pan. (You can, of course, sauté the dish on the kitchen stove, if you don't have a table burner.)
  • Cook the Sukiyaki in two batches.
  • Saute half the beef and add half the scallions.
  • When the beef is tender, pour over a little of the sauce, then add half of the cabbage, bamboo shoots, mushrooms, noodles, tofu and shredded spinach leaves.
  • Add a little sake if the mixture is drying out.
  • Repeat this procedure with the remaining ingredients when required.
  • Serve the shredded daikon and carrot as accompaniments.
  • You can then help yourselves directly from the pan, dipping the individual hot pieces in the beaten egg before eating them.
  • The heat of the food cooks the layer of egg adhering to it.
  • In Japan chopsticks or small tongs are used to transfer food from the pan.

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