Cut cabbage into bite-sized pieces. Separate shungiku leaves and stems, slicing stems diagonally. Slice green onion diagonally into 1cm pieces. Trim shiitake stems and score caps with a cross. Cut grilled tofu into quarters.

Boil shirataki noodles in a pot with water until boiling, then simmer for 2 minutes. Drain and cut into bite-sized pieces.

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

Heat salad oil in a pot over medium heat. Sear green onion until browned, then lightly sauté beef. Add sukiyaki sauce, cabbage, shungiku, shiitake, tofu, and shirataki. Simmer on low heat until vegetables are tender.