INGREDIENTS (for 4 people)
·600g (¼ LB) sliced beef
·3 long onions (leek, green onion)
·1 pack shirataki (if possible)
·1 block yakidofu (or tofu)
·20g (a little) fu (if possible)
·8 fresh shiitake (or 3 dried Chinese black mashrooms)
·1 bunch shungiku (garland chrysanthemum)
·others---whatver you want. ex.carrot, Chinese cabbage,...
·1 piece fat (3cm=1½inch cube) or oil
·4 eggs (one egg per person)

sauce-A-
·2 tbsps sugar
·2 tbsps sake (or white wine)
·2 tbsps soy sauce
·1 cup water

1. Cut beef into 10cm (4 inch) length. Cut long onion into 4cm (2 inch) length. Boil shirataki for one minute and cut into 10cm (4 inch) length. Cut yakidofu (or tofu) into 3cm (1½inch) cubes. Soak fu in water until soft. Squeeze out liquid. Remove stems from shiitake. Cut shungiku in half.
2. Boil the sauce in a pan and cool it down.
3. Grease another pan with fat and heat until fat is half melted.
4. Saute half of the beef, sprinkle with sugar and add the onions.
5. Add approximately half of sauce stock.
6. Then, add the rest of the beef and the other ingredients. Add fu last. If the soup is reduced, add some sauce stock.
7. Each person will beat an egg into one's serving bowl. Dip the ingredients in the egg.
8. Say "Itadaki masu."