Cut the green onion diagonally, and chop the cabbage and shungiku into bite-sized pieces. Trim the shiitake stems and make cross cuts. Slice the grilled tofu into bite-sized pieces.

Boil water in a pot, blanch the shirataki noodles for about 1 minute, drain, and cut into bite-sized pieces.

In a separate pot, heat sake and mirin over medium-low heat until boiling. Simmer for 2–3 minutes to evaporate alcohol. Add sugar and soy sauce, stir, and bring to a gentle boil.

Heat beef fat in a pot over medium heat, coat the pot evenly, and remove the fat. Sear the green onion until browned, then lightly stir-fry the beef. Add the sauce and prepared ingredients, simmer over low heat until vegetables are tender.