Wash and soak mushrooms in hot water for about 30 minutes until soften. Remove stems, strain, and reserve ½ cup (120ml) soaking liquid.
In a large non-stick pan, sear tofu, about 2 minutes on each side. Transfer to a bowl and set aside.
Par-boil shirataki noodles in a small pan for 2 to 3 minutes. Remove and rinse in cold water. Drain and set aside.
Arrange mushrooms, shirataki noodles, onion, green onions, leek, garland chrysanthemum , and Napa cabbage on a large platter or 2 separate plates. Beef should be placed on a separate plate.
Combine all sauce ingredients in a jug.
If you plan to cook at the table, then transfer everything to the table. You will also need a portable stove and a shallow cast iron pan. Prepare a bowl of rice and an empty bowl for each person. Alternatively, cooking may be done on the stove. Then transfer the entire pan to the table.
Heat oil in the cast iron pan. Add onion and cook until soft and translucent, about 2 minutes.
Add sugar and pour in half of the warishita sauce. Bring sauce to a gentle boil.
Add half the mushrooms, shirataki noodles, leek, and Napa cabbage preferably side by side and not mixed. Keep space for green onions, garland chrysanthemum, and beef. Cook for 1 to 2 minutes.
Add half the green onions, garland chrysanthemum, and beef. Continue to cook until beef change color, about another 1 to 2 minutes. Dish out into individual bowls and serve immediately.
Place the rest of the ingredients in the pan while you enjoy the first cooked batch beef and vegetables.