Sukiyaki is a beef dish where the sauce is a dessert. Warishita is soy sauce, sugar, mirin and sake in roughly equal parts, and a normal pot takes 50g of it per person, about 80 calories, most of it sugar. Then the beef goes in. Home sukiyaki uses 100g of sliced shoulder or belly at around 220 calories. The vegetables, tofu and shirataki underneath are about 90 for a big pile, which is the part that makes the pot look like more food than it is. The raw egg dip is 75 and it is the best part, so keep it.
The restaurant version is a different budget. A course at a proper sukiyaki house is 150 to 200g of marbled wagyu per person, and A5 ribeye is about 500 calories per 100g against 220 for the supermarket slices. Two hundred grams of that is 1,000 calories of beef alone, plus sauce, plus the rice or udon that goes into the leftover broth at the end. The shime udon, noodles cooked in the sweet remaining sauce, is another 300. A full sukiyaki dinner out is 1,400 to 1,600 and it is worth every one of them, twice a year.
At home it is a good meal. Twenty seven grams of protein, a pile of cabbage and tofu, and 455 calories before rice. The trick is to load the pot with the cheap things. Double the napa, the shirataki and the tofu, keep the beef at 100 to 120g per person, and go light on the second pour of warishita. The egg dip does not change. Sukiyaki made that way with a small bowl of rice is a 650 calorie dinner that tastes like the 1,500 one.