Sukiyaki (thinly sliced beef sukiyaki) | Recipe transcription from Aoi's cafeteria in Okinawa

Soak the flower tofu in lukewarm water (not included in the recipe) for 10 minutes to rehydrate, then drain in a colander.
Cut the Chinese cabbage into bite-sized pieces.
Remove the stems from the shimeji mushrooms.
Slice the green onions diagonally.
Cut the baked tofu in half and slice thinly.
Cut the shirataki noodles into 3cm pieces and boil in boiling water for 3 minutes (not included in the recipe) to remove the bitterness.

Add the broth to a pot and heat.
Once it comes to a boil, add (A).
Add Chinese cabbage, shimeji mushrooms, shirataki noodles, and green onions.
Cover and simmer over low heat for 5 minutes.
Make a hole in the center and add the grilled tofu and hanafu.
Cover and simmer over low heat for 5 minutes.
Put the ingredients together and add the shredded beef.
Cover and cook the beef slices over medium heat until done.