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