Sukiyaki with shiitake

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 green onions, cut into matchsticks
1 bunch watercress, thick stems discarded
1/2 pound (about 1/2 block) firm tofu, cut into 1-inch cubes

Directions:

In a large saucepan of boiling salted water, cook fettuccine until al dente, about 12 minutes. Drain and rinse under hot water. Transfer noodles to 4 bowls and keep warm.

Meanwhile, in a medium bowl, combine soy sauce with sake, water and sugar and stir until sugar is dissolved.

Heat 1 tablespoon oil in a large skillet until shimmering. Season beef with salt, add to skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate.

Add remaining 1 tablespoon oil to skillet. Add onion and cook over moderate heat until lightly browned, 5 minutes. Add shiitake caps and cook until softened, 5 minutes longer. Add green onions and watercress and cook, stirring gently, until watercress is just wilted, 1 minute. Return meat and any accumulated juices to skillet along with tofu. Add 1/2 of soy-sake sauce. Bring to a boil and simmer just until meat is cooked through, 1 minute. Spoon sukiyaki over noodles and drizzle with remaining soy-sake sauce.

Makes 4 servings.