Our Family's Kansai-style Sukiyaki

• 500 grams Beef
• 1 Suet (or a piece of beef fat)
• 1 Japanese leek (cut diagonally)
• 1 Greater burdock (cut into long thin slices)
• 1/4 head Chinese cabbage (nappa)
• 1 block Grilled tofu
• 5 servings Shrataki konnyaku noodles
• 1 bunch Enoki mushrooms
• 4 Shitake mushrooms
• 1/2 Maitake mushrooms
• 1 bunch Garland chrysanthemum
• 1 Sugar
• 1 mix together in the pot. Warishita sauce (1 part soy sauce, 1 part mirin, 1 part sake)
• 4 Eggs

1. Cut the tofu into 1/8 sized pieces and burdock into long thin slices.
2. Cut the leek diagonally and drain the water from the shirataki noodles.
3. Twist the stem off the shitake mushrooms and cut an X shape into the head.
4. Pull apart the maitake mushrooms, and cut the cabbage and garland into an easy to eat size.
5. Heat the pot then melt the tallow and spread out.
6. Sprinkle a little sugar on the meat and spread it out on the pan.
7. Pour some sukiyaki sauce on and cook.
8. Go ahead and eat once the meat is cooked
9. Continue putting meat in and cooking it along with the leek and burdock (like you're frying them).
10. Place your remaining ingredients in the pot, pour the rest of the sukiyaki sauce in and let simmer.
11. Feel free to add some sugar to it.
12. If the flavor is too strong you can add sake or water.
13. Mix the cooked ingredients with egg and eat.
14. And finally I recommend adding in a little kombu (kelp) dipping sauce and soba noodles

beef, japanese, greater, head chinese cabbage, noodles, enoki mushrooms, mushrooms, maitake mushrooms, chrysanthemum, sugar, together, eggs

Taken from cookpad.com/us/recipes/168630-our-familys-kansai-style-sukiyaki (may not work)