In a 10-12 inch skillet with deep sides, combined sugar, sake, mirin, and soy sauce.
Bring to boil and simmer for 2-3 minutes to boil off the alcohol.
Add 2 cups of water and 1 tsp dashi powder. Bring back to a simmer.
Add in all sukiyaki ingredients in order of cook time from longest to shortest. For example, add in the carrots and let simmer for 5 minutes before adding in cabbage. Then a few minutes later add the onions, mushroom, and tofu.
Add in udon and finally the beef last, so as not to overcook them.
Serve immediately over white rice.