Cut the beef into about 15 cm. slices. Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.
Wash the thread konnyaku and cut into thirds. Then boil in 400 ml of water for 1 minute. Drain.
Slice the long green onion diagonally into 5 cm. pieces.
Arrange the meat, konnyaku, tofu, and long green onion attractively in separate rows on one or more large platters.
Heat the salad oil in an electric pan, a pan or a frying pan. Add several slices of meat, sprinkle in 1 tablespoon sugar, and pour in 1 tablespoon soy sauce. Cook for a minute, stir, and turn the meat over.
Push the meat to one side. Add about 1/3 each of the long green onions, tofu and thread konnyaku.
Again, sprinkle in 1 tablespoon sugar and add 1 tablespoon soy sauce. Cook for an additional 4 to 5 minutes.
Crack each egg into separate serving bowls and beat lightly. The braised meat and vegetables are dipped into the egg.
Let everyone start to help themselves to whatever they want. Then cook the remaining meat and the vegetables in the same manner.
Sukiyaki originated in Kansai in the middle of the the 1800's. Kansai-style uses soy sauce and sugar. The taste is sweet and salty. Kansai includes the Osaka area, but this Kansai-style sukiyaki is also eaten in most of western Japan.