1 pound (450g) beef - sirloin - tenderloin or rump (thinly sliced)
3 long onions
10 ounces (300g) shungiku - chrysanthemum leaves
edible / substitute spinach
watercress
8 fresh Chinese black mushrooms
1 bundle shirataki
1 block grilled tofu
1 chunk beef suet (1 ounce/30g)
WARISHITA (broth for cooking)
1/3 cup (80ml) soy sauce
1/3 cup (80ml) mirin (sweet rice wine for cooking)
1/3 cup *dashi (80ml)
5 tablespoons sugar
4 eggs

Direction:

Prepare ingredients and arrange on a large plate. Long onion : cut into diagonal slices, 2-inch (5cm) long. Fresh Chinese black mushroom : cut off stem and make a crisscross incision on top. 

Shirataki : put into boiling water and bring to vigorous boil. Drain Cut into 3-4-inch (8-10cm) lengths. Grilled tofu : cut into bite-size pieces. 
Mix all ingredients for warishita ( cooking broth) and bring to a boil. Pour into a container and set on the dinner table.
3 Heat sukiyaki pan on a hot-plate at the dinner table and sauté beef suet until half-melted. Add beef, spreading the thin slices. When beef begins to turn color, add a small amount of warishita broth, add some of the vegetables and other ingredients. As the ingredients are cooked, the diners serve themselves from the pan; the cooked food is dipped into a lightly whisked egg in an individual bowl. Add more ingredients as the food is eaten. Add warishita as it boils off. If warishita is all gone, sake or hot-water can be substituted.

Dashi
Instant dashi, in the form of a liquid extract as well as a powder, is on the market. This is very easy and handy to use.
Sukiyaki Pan
If a sukiyaki pan is not available, heavy cast-iron skillet may be used.
3 eggs, 1 tablespoon sugar, soy sauce, 5 sheets toasted nori (dried laver).

Cooking Dashi:  Make sushi rice flavored with vinegar. 

To prepare ingredients for center of rolls: Cucumber: cut into 1/2- inch wide strips. Lettuce: wash them up and drain. Tear into small peaces. Tin of tuna: drain an oil and add Japanese mayonnaise. Avocado: cut into 1/2- inch wide stripes. Egg: whisk egg and mix with sugar and a dash of soy sauce. Heat skillet, spread oil, pour in egg mixture and cook, making a 1/2- inch (1cm) thick piece. Cut into 1/2- inch wide strips. 3 Place nori on makisu ( thin bamboo mat) with the shiny side down. Spread out 1/5 sushi rice on norievenly, press lightly with fingers moistened in vinegar-water. Leave 1/2- inch space at near side and 1-inch(2.5cm) space at far end.4 On top of sushi rice place 1/5 the volume of each of all ingredients.5 Lift the near end of makisu, fold over rice and ingredients and press. Pulling the makisu up and away from you to keep the nori from wrinkling, continue folding and make into a roll. Adjust the shape of rolled rice and remove the roll from makisu. Push back protruding rice from bath ends of roll into the roll. 6 Moving knife lightly, cut sushi roll. Taking care not to squash it. After each cutting, knife should be wiped with wet cloth.

*** For Details about Ingredients , check your nearest Japanese Store.