1 1/2 cups prepared dashi stock3/4 cup soy sauce3/4 cup mirin1/4 cup white sugar8 ounces shirataki noodles2 tablespoons canola oil1 pound beef top sirloin, thinly sliced1 onion, thinly sliced1 tablespoon canola oil2 stalks celery, thinly sliced2 carrots, thinly sliced5 green onions, cut into 2 inch pieces4 ounces sliced fresh mushrooms (button, shiitake, or enoki)1 (14 ounce) package firm tofu, cut into cubes
Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside. Soak noodles in boiling water for 1 minute. Drain and rinse under cold water. Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside. Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.