Pre-marinate the beef slices in a tablespoon each of soy sauce and sugar. Set aside.
Prepare the beef broth, mirin, sugar and soy sauce, salt and pepper by mixing well. Put this aside for later use.
In a large 12-inch skillet, over medium heat, spray vegetable oil (or add a tablespoon of vegetable oil). Place the beef slices and slide around the pan to flavor the entire skillet. Do this for a minute or two, and push the beef slices to one side. Let the beef slices continue cooking for about 8 minutes.
Arrange neatly around the pan the different vegetables, tofu and the noodles. Place the vegetables in separate compartments, and make sure they are all nestled next to one another in an orderly manner. Add the pre-soaked transparent noodles last.
Slowly pour the beef broth mixture all over the ingredients in the skillet, till it covers everything. Do not drown the ingredients. Allow them to peek out from the broth.
Simmer over medium heat for a 5 to 6 minutes till beef and vegetables are cooked.
Garnish with scallions. Serve with boiled jasmine rice.
COOK'S COMMENTS: Mom used to cook this hot pot in an electric skillet table side, while guests and family watched. Sukiyaki is best served in individual soup bowls. Sometimes, upon serving the hot, steaming soup, you can place a whole egg on the mix as an optional treat. The egg cooks in the piping-hot soup concoction and makes for a great all-in-one meal. This is a traditional way of serving this Japanese hot pot.
INGREDIENT INFORMATION: Cellophane noodles are made of mung bean starch, are translucent and are smooth and slippery when cooked. They are also called mung bean threads or glass noodles. These are sold as dried noodles in packaged bundles of 1 to 2 oz. each at Asian markets or online sources like Amazon or Asian online groceries.
Ingredient substitute: You can use fresh shitake, enoki or button mushrooms for this recipe.
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