Cut tofu into bite-sized pieces. Drain shirataki and cut into 10cm lengths. Slice green onion diagonally into 1cm pieces. Trim shungiku and cut into 5cm pieces. Separate shimeji mushrooms by hand.

Mix sake, mirin, sugar, and soy sauce in a bowl to create the sukiyaki sauce.

Heat salad oil in a pot over medium heat. Add green onion and cook until browned. Add pork and cook until the color changes.

Add the sukiyaki sauce to the pot and simmer on low heat until sugar dissolves. Add tofu, shirataki, and shimeji mushrooms. Cook for 5-6 minutes until ingredients are tender.