To make sukiyaki at home, you can buy a special wrought-iron sukiyaki pan, or simply use a large skillet. Sukiyaki is best enjoyed when cooked at the table with a portable stove, but you can certainly prepare it all in the kitchen and bring it out to family or guests. Purchase ingredients such as kombu for dashi, Japanese leeks, and chrysanthemum greens at Asian markets, as well as shops online. Look for well-marbled, pre-sliced beef labeled for “sukiyaki” or “shabu shabu,” or you can buy ribeye or chuck and slice it thin yourself. Serves 4 1 pound thinly sliced beef for sukiyaki or shabu shabu 1 package shirataki noodles (potato starch-based), or vermicelli rice noodles 1/2 bunch garland chrysanthemum greens (shungiku or tong ho), or spinach 1 Japanese leek (negi) or green onion, sliced diagonally into 1-inch pieces 1/2 head napa cabbage (optional) 8 fresh shiitake mushrooms 1 package enoki …