Beef Sukiyaki

1/2 lb. dried fettuccine

1/4 C. plus 2 T. soy sauce

1/4 C. plus 2 T. sake

1/4 C. plus 2 T. water

2 T. sugar

2 T. vegetable oil

3/4 lb. beef sirloin, thinly sliced across the grain and cut into 2-inch lengths

Salt

1 medium sweet onion, cut into 1/2-inch wedges

8 large shiitake mushrooms, caps only, quartered

3 scallions, cut into matchsticks

1 bunch of watercress, thick stems discarded

1/2 lb. (about 1/2 block) firm tofu, cut into 1-inch cubes

 

In a large saucepan of boiling salted water, cook the fettuccine until al dente, about 12 minutes. Drain and rinse under hot water. Transfer the noodles to 4 bowls and keep warm. Meanwhile, in a medium bowl, combine the soy sauce with the sake, water and sugar and stir until the sugar is dissolved. Heat 1 T. of the oil in a large skillet until shimmering. Season the beef with salt, add to the skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate. Add the remaining 1 T. of oil to the skillet. Add the onion and cook over moderate heat until lightly browned, 5 minutes. Add the shiitake caps and cook until softened, 5 minutes longer. Add the scallions and watercress and cook, stirring gently, until the watercress is just wilted, 1 minute. Return the meat and any accumulated juices to the skillet, along with the tofu. Add half of the soy-sake sauce. Bring to a boil and simmer just until the meat is cooked through, 1 minute. Spoon the sukiyaki over the noodles and drizzle with the remaining soy-sake sauce. Serve.