A lower-carb version incorporating yam noodles into the beef and onion simmer.
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Drain the shirataki noodles and rinse them thoroughly under cold water to remove the earthy scent.
Parboil the shirataki noodles in boiling water for 2 minutes, drain, and cut them into manageable lengths.
In a large skillet or pot, combine the dashi stock, soy sauce, mirin, sake, sugar, and grated ginger.
Bring the liquid to a simmer over medium heat and add the sliced onions.
Cook the onions for about 5 minutes until they become soft and translucent.
Add the sliced beef to the pot, spreading the pieces out so they cook evenly and don't clump together.
Add the prepared shirataki noodles to the pot and simmer everything together for another 5-7 minutes until the beef is cooked through.
Skim off any foam or excess fat from the surface and serve hot, garnished with green onions and pickled ginger.
