Start by mixing ginger, sugar, sake, tamari, and mirin in a bowl. Whisk it until the sugar fully dissolves. This mixture should taste sweet and slightly salty, with a hint of warmth from the ginger. Set it aside; we’ll come back to this later.

Using a sharp knife, slice the rib-eye as thinly as you can. This is crucial for tenderness. Next, slice the mushrooms and scallions. Chop up the napa cabbage into bite-sized pieces. The more uniform your cuts, the better your cooking will be.

In a large, heavy-bottomed pot or skillet, heat two tablespoons of canola oil over medium heat. Once it’s shimmering, add the scallions. Let them sauté for about two minutes, releasing their wonderful aroma.

After the scallions are aromatic, it’s time for the rib-eye. Lay the slices in a single layer in the pan. Don’t crowd the pan, or it might steam instead of sizzle. Sear for about 2-3 minutes until browned, flipping halfway through.

Once the meat is ready, pour the broth mixture over the cooked steak. Increase the heat slightly, bringing it to a gentle simmer. Then, add the napa cabbage and shiitake mushrooms, pushing them down into the broth.

Finally, toss in the Shirataki noodles. Allow everything to cook together for another 5-7 minutes. This allows the noodles to absorb the flavors of the broth and the veggies to become tender yet still vibrant.

Grab some small bowls and serve piping hot at the table. Encourage everyone to enjoy the communal aspect by cooking individual portions. Can you hear the happy chatter? That’s the sound of a great meal in the making.