Preparation time: 10 minutes
Cooking time: 10 minutes

SUKIYAKI

• 1 tablespoon vegetable 0il.
• 2 pounds lean Ribeye, Filet or New York steak, thinly sliced into half inch pieces. (Meat must be marbled. Ask your butcher for help.)
• 2 medium onions, sliced thin.
• 1 bunch green onions, cut into 3-inch pieces.
• 1/2 Nappa (Chinese) Cabbage, thinly shredded.
• 1 bunch Spinach leaves, washed and stems removed.
• 1 19-ounce package firm tofu, cut into 1-inch cubes.
• 1 7-ounce package of bamboo shoots.
• 8 small dried black or Shitake mushrooms, soaked, stalks removed.
• 1 3.5-ounce package Enoki mushrooms.
• 1 pound yam noodles.

SAUCE

• 6 ounces soy sauce.
• 8 ounces Sake.
• 4 ounces Mirin (sweet cooking sake).
• 1/2 cup beef broth.

Heat large Wok over medium flame. Add oil. Saute Beef for 1 minute. Add onions and green onions. Continue to saute'. Add Vegetables, Tofu, and mushrooms. Pour Sauce into pan and simmer for five minutes. Add Yam or Soba noodles and serve with steamed rice.

*Dave Williams recommends Hakutsuru Superior Junmai Ginjo Sake to accompany.