When the sugar has just started to caramelize, pour in the soy sauce and sake (the liquid will sputter in the hot pan). (Kirk McKoy / Los Angeles Times)
Arrange the vegetables, tofu and itokonnyaku noodles in neat bunches in the pan, leaving room for the beef. Bring the contents to a boil. (Kirk McKoy / Los Angeles Times)
Reduce the heat to a simmer and add the beef to the pan. Cook until the vegetables are just tender and the beef is cooked to your liking. (Kirk McKoy / Los Angeles Times)
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Add the shungiku (chrysanthemum leaves) or watercress to the pan, placing it on top of the other ingredients, and cook just until wilted, about a minute. Serve immediately. (Kirk McKoy / Los Angeles Times)
