Grandma's Battle-Tested Sukiyaki

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1. 1Step 1: Combine soy sauce, mirin, water, and sugar in a pot. Bring to a boil. If scum rises, skim it off. Turn off the heat. This completes the broth.
2. 2Step 2: Boil water and quickly blanch the shirataki noodles, then drain and set aside.
3. 3Step 3: Cut green onions into 1-1.5 cm diagonal slices. If using onion, cut into 1-1.5 cm half-moon slices.
4. 4Step 4: Remove stems from shiitake mushrooms and halve them. Gently separate shimeji mushrooms.
5. 5Step 5: Cut grilled tofu and blanched shirataki noodles into bite-sized pieces. Press excess water from shirataki noodles in a sieve. Remove stems and strings from sugar snap peas.
6. 6Step 6: Heat a pot, melt beef fat or a small amount of vegetable oil. Add some green onions and onions (leaving space for beef), and sear green onions until they have some color; onions can remain as is.
7. 7Step 7: Pour sukiyaki broth into the pot until it covers the bottom. When it boils, add beef slices one at a time. When color changes, flip and brown both sides.
8. 8Step 8: Break eggs into a small dish, beat them, then dip beef slices and other ingredients into beaten eggs to coat.
9. 9Step 9: Add everything back into the pot, leaving space for beef, and cook together. Avoid overcooking beef or sugar snap peas. Cook other ingredients relatively slowly.
10. 10Step 10: Poke and prod ingredients to cook them just right, and snag favored pieces as soon as cooked. If broth decreases or flavor weakens, add more broth. If too concentrated, dilute with water and sake.
11. 11Step 11: If not full, add boiled udon noodles and enjoy.