Mix the soy sauce, mirin, water, and sugar together to make the sukiyaki broth.

Drain the shirataki noodles from the liquid in the package, boil for 1 minute and then drain again.

Cut tofu into bite-sized pieces and green onion to 1 cm in length.

Cut the stems off your Shiitake Mushrooms and break up Enoki mushrooms.

Cut nappa cabbage into bite size chunks, and separate the green leafy parts from the white root

Heat a frying pan to medium heat and add olive oil. Add the slices of beef.

Add your Tofu and move it to the side of the pan once browned.

Add sukiyaki broth to the pan, then mushrooms, white parts of cabbage and shirataki noodles.

Put a lid on the frying pan and let simmer for a few minutes.

Add the green parts of the cabbage and simmer for a minute or two. Serve Hot.