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Gather all the ingredients.
Chop and slice the carrots, napa cabbage, shiitake mushrooms, and tofu. Cut the green onion into thirds.
Combine Japanese sake, sweetener, soy sauce, and ½ cup of dashi in a pot and bring to a soft boil.
Next add the carrots, napa cabbage, konnyaku noodles, sliced shiitake mushrooms, green onions, tofu, and optional udon. Cover the pot and simmer on low heat for 3-5 minutes until the vegetables are tender.
Then add the sliced beef and cook for 1-2 minutes until browned.
Remove the sukiyaki from the heat and transfer it to individual serving bowls. If desired, add a raw egg, mix it with the sauce, and enjoy. You can adjust the flavor of the sukiyaki by adding the reserved 1 cup of dashi to the sauce as needed.