Beef Sukiyaki Sotanghon

1/2 cup mirin (japanese sweet rice wine)

1/2 cup japanese soy sauce

1/2 cup dashi stock, (1 1/2 teaspoons dashi powder dissolved in 1/2 cup water)

1/2 tablespoon sesame oil

1/2 tablespoon sesame seeds, toasted

2 teaspoons sugar

2 cloves garlic, sliced thinly

2 tablespoons vegetable oil

100 grams beef, (use sirloin or rib-eye), sukiyaki-cut

1/3 cup tofu (tokwa), sliced

100 grams baguio pechay, cut into 1-inch pieces

1 small carrot, sliced into thin rounds

1/4 cup white onion, thinly sliced

1/8 cup green onion, cut into 2-inch pieces

250 grams sotanghon noodles (chinese vermicelli), soaked in water until soft and drained