SUKIYAKI is the most popular beef cuisine in Japan. Therefore, regional cooking variations exist.
It is the Matsusaka style that simmers thinly sliced beef and vegetables in the thick frying pan ( named Sukiyaki-pot, cast in iron ) WITHOUT sukiyaki-sauce. Seasoning is sugar and soy sauce ONLY. The soup which begins to flow from beef and vegetables becomes a SUKIYAKI-SAUCE.

* Thinly sliced beef ( usually sirloin or ribloin )
* Onion and Blue onion ( Scallion )
* Torifoil, Burdock, Carrot
* Shiitake-mushroom and Enokitake-mushroom
* Tofu ( usually burned a surface ), Konnyaku-noodle
Raw egg is the dipping sauce. Mix one egg roughly in a small bowl. Simmered beef and vegetables are dipped into this Sauce before being eaten. Very DELICIOUS. Please try it.