Winter is the perfect season for hot pots, and you can never get tired of them. With so many varieties—spicy, savory, or mild—there’s always a hot pot to suit your taste.
Today, we’re making Sukiyaki, a Japanese hot pot dish I first encountered in an episode of Tales of the Unusual. The protagonist was obsessed with creating the “perfect Sukiyaki,” meticulously measuring every detail, from the number of times to stir the egg to the precise angle of each ingredient in the pot.
While his approach was extreme, it left a lasting impression on me. I watched that episode at least five times and eventually tried making Sukiyaki myself. 
What is Sukiyaki?
Sukiyaki is a traditional Japanese hot pot often prepared by the male head of the household, symbolizing its importance to the family. But let’s be honest—it’s also incredibly easy to make, perfect for lazy cooks.
The dish features vegetables soaked in a sweet and savory broth, thinly sliced beef dipped in raw egg for a silky texture, and a final touch of udon noodles simmering in the bubbling broth. It’s a meal I could happily eat all winter long.
Ingredients
- Kombu (dried kelp)
- Firm tofu
- Beef fat (or butter)
- Sugar
- Soy sauce
- Mirin (sweet cooking wine)
- Napa cabbage
- Green onion (white part)
- Konjac noodles
- Carrot
- Enoki mushrooms
- Shiitake mushrooms
- Chrysanthemum greens
- Japanese soy sauce
- Organic eggs
Instructions
1、Prepare the Kombu broth: Boil water with kombu, then remove the kombu once the broth is ready.
2、Pan-fry the tofu: Cook firm tofu in a pan until golden brown on both sides. Set aside.
3、Cook the beef: Rub beef fat (or butter) on a hot pan. Add thinly sliced beef and sprinkle sugar evenly over it.(yes,authentic Sukiyaki uses sugar—adjust to taste).
4、Add seasoning: Pour in soy sauce and mirin. Cook until the beef changes color.
5、Layer the ingredients: Push the beef to one side and add napa cabbage, green onion, konjac noodles (keep them away from the beef to prevent toughening), pan-fried tofu, carrot, enoki mushrooms, shiitake mushrooms, and chrysanthemum greens.
6、Simmer: Add more soy sauce and mirin, then pour in the kombu broth. Cover and simmer for 3-5 minutes.
Dipping Sauce
Whisk a fresh organic egg in a bowl to use as a dipping sauce. The egg cools the ingredients, enhances their flavor, and adds a silky texture.
Adding Udon Noodles
Once most of the ingredients are eaten, add udon noodles to the pot and drizzle with the remaining egg dipping sauce.
