Sukiyaki -japan's famous friendship dish served over boiled rice.

1. One plate meal prepared ceremoniously at the table in an electric skillet, or less festively, in the kitchen in a heavy skillet or wok.

2. If skillet is used, best to cook only half at one time, place on platter. Cook second half, when needed and place on platter.

3. The orderly cooking ritual lasts about 15 minutes, as one after another the uniformly sliced ingredients are taken from a beautifully arranged platter and sautéed.

4. Have a platter ready.

5. Put oil in hot wok/skilletbover medium heat. When point of fragrance is reached, add thin beef slices. Sauté without browning, turn frequently.
3 minutes.

6. Push meat to the sides and sauté in sequence onions to almost golden, scallions, mushrooms and Chinese cabbage.
Total sautéing about 7 minutes.

7. As vegetable are being added, pour in 1/4 cup soy sauce, 1/2 cup stock, 1 tsp sugar.

8. This produces a fast rising steam but not enough to water log the vegetables.

9. Push meat into center, add bamboo shoots and tofu. Stir about 4 minutes.

10. The vegetables should retain crispness and color. Season to taste.

11. Serve over boiled rice.