Ingredients
1/2 pound dried fettuccine
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tablespoons sake
1/4 cup plus 2 tablespoons water
2 tablespoons sugar
2 tablespoons vegetable oil
3/4 pound 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 pound (about 1/2 block) firm tofu, cut
into 1-inch cubesStep1
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.
Step 2
Meanwhile, in a medium bowl, combine the soy
sauce with the sake, water and sugar and stir until
the sugar is dissolved.
Step 3
Heat 1 tablespoon 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.
Step 4
Add the remaining 1 tablespoon 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.