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1 lb thinly sliced beef for Sukiyaki
8 Napa cabbage leaves
½ bunch Shungiku (Tong Hao in Chinese, or Garland Chrysanthemum)
5-7 Shiitake mushrooms, curve decorative shapes
1 pkg enoki mushrooms
1 pkg maitake mushrooms
1 negi/Tokyo Negi
1 Yaki Tofu
1 pkg shirataki noodles (yam noodles) or cellophane noodles, rinsed and drained
⅓ carrot, curve into flower petals
1 Tbsp. oil or lard
1 Tbsp. brown sugar
1 cup dashi stock (or water) to dilute the sauce
4 pasteurized eggs for dipping (please use very fresh raw eggs), beaten in each dipping bowl
1 pkg Udon
1 cup soy sauce
1 cup sake
1 cup mirin
4 Tbsp. sugar



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