Japanese Beef and Vegetable Hot Pot

Ingredients

• 1 cup dashi (see Notes) or chicken stock
• ½ cup Japanese soy sauce
• ½ cup mirin or sake
• ¼ cup sugar
• 4 ounces shirataki (see Notes) or cellophane noodles
• Boiling water
• 2 tablespoons vegetable oil, divided, plus more as needed
• 1 pound well-marbled tender beef (sirloin tip, top sirloin, or tenderloin), sliced paper-thin across the grain, then cut into bite-sized pieces
• 1 large yellow onion, halved and cut into thin crescents
• 4 ounces (1 cup) fresh shiitake, enoki, or button mushrooms
• 2 medium carrots, peeled and cut into ¼-inch diagonal slices (1 cup)
• 2 stalks celery, cut into ¼-inch diagonal slices (1 cup)
• 5 green onions, white and green parts, cut into 2-inch diagonal lengths
• 9-ounce package broiled tofu (yakitofu), cut into 16 pieces

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