Wrap the tofu in a paper towel and microwave at 1100W for 2 minutes to remove excess moisture.

Wipe the surface of the microwaved tofu and pan-fry it in cooking oil until both sides are golden brown.

Rinse the shirataki noodles with water and then blanch them in boiling water for 1 minute to make them plump.

Cut the napa cabbage into bite-sized pieces, about 3cm wide.

Peel off the tough outer layer of the green onion and slice it diagonally into large pieces.

Remove the stems from the shiitake mushrooms and slice the caps into quarters.

Cut off the base of the enoki mushrooms and separate them into 8 smaller bunches.

Cut off the tough ends of the crown daisy and cut the rest into 5cm lengths.

Cut the cooled, pan-fried tofu into bite-sized pieces.

In a pot, combine soy sauce, cheongju, mirin, and sugar to make the warishita sauce.

Bring the sauce to a boil and let it simmer for 1 minute to evaporate the alcohol and deepen the flavor.

Heat a wide pot over medium heat and melt a piece of beef fat to coat the pan.

Grill the green onions until fragrant and slightly browned, then add and grill the beef.

Remove the grilled beef and green onions to a separate tray. Pour 1/3 of the warishita sauce over the beef to season it.

In the same pot, arrange the napa cabbage, mushrooms, fried tofu, and shirataki noodles.

Pour the remaining warishita sauce over the ingredients in the pot and heat over medium heat.

Once the sauce begins to boil, cover the pot with a lid and simmer for 5 minutes.

After 5 minutes, open the lid and add the crown daisy, grilled green onions, and the seasoned beef to the pot.

Pour any remaining sauce from the beef tray into the pot. Cook until the beef is done to your liking and serve immediately.

After enjoying the sukiyaki, add some water to the remaining broth to dilute it for the noodles.

Add udon noodles to the pot and boil until cooked through.