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Sukiyaki American Style

Sukiyaki Sauce
1 1/2  cups chicken broth
1/2     cup sugar
1/4     cup mirin


1/4 to 1/2 cup cooking oil
1    8-ounce can shirataki, drained and par-boiled to freshen
      OR equivelant amount of fresh noodle
1/2  head Chinese cabbage, shredded to 2-inch lengths
12   Scallions, cut into 2-inch lengths
1     Large onion, peeled and shredded into 2-inch lengths
4     large fresh mushrooms, sliced thinly
1/4  cup thinly sliced bamboo shoots (use canned, refreshed with
       boiling water
1/4  pound tofu, drained and dried
1/2  pound fresh bean sprouts
1/2  pound fresh spinach leaves, shredd to 2-inch lengths
1    pound sukiyaki beef (or 1 pound top sirloin steak, thinly sliced)


	Prepare the sauce in advance:  Combine all sukiyaki sauce
ingredients in a mixing bowl and pour into a pitcher.

	Place all ingredents, except the cooking oil, on a large
serving platter, cover with plastic wrap, and refrigerate until
cooking time.

	Heat 1 tablespoon of oil in an electric skillet or chafing
dish over high heat.  Slowly add the noodles, cabbage, scallions,
onion, mushrooms, bamboo shoots, and tofu, one ingredient at a time,
stirring carefully with a pair of chopsticks.  Occasionally add more
oil.  As the vegetables cook, pour in the sauce.  Let everything cook
over a high heat for about 6 to 8 minutes, stirring occasionally. Add
the bean sprouts, spinach, and meat.  Reduce heat to a simmer and
continue to cook for about 5 minutes.