A Japanese hot pot dish with beef, vegetables, and a sweet soy sauce.

Sukiyaki

A hearty noodle soup with vegetables and chicken.

Nabeyaki Udon

Deep-fried tofu served in a savory dashi broth.

Agedashi Tofu

Breaded and deep-fried pork cutlet served with tonkatsu sauce.

Tonkatsu

Wash and chop all the vegetables (napa cabbage, shiitake mushrooms, and green onions) and cut the tofu into cubes.

Prepare the Ingredients

In a large skillet or hot pot, heat the sesame oil over medium heat.

Heat the Pot

Add the sliced beef to the pot and cook until browned, about 2-3 minutes.

Cook the Beef

Add the napa cabbage, shiitake mushrooms, and green onions to the pot. Stir-fry for another 2-3 minutes.

Add the Vegetables

Add the sukiyaki sauce, sugar, and water to the pot. Stir well to combine.

Combine Sauces

Gently add the cubed tofu and shirataki noodles to the pot. Bring to a simmer and cook for 5-7 minutes.

Add Tofu and Noodles

Once everything is cooked through and heated, serve hot directly from the pot, allowing everyone to enjoy their own portions.

Serve

beef sirloin, thinly sliced

napa cabbage, chopped

shiitake mushrooms, sliced

tofu, firm, cubed

green onions, chopped

sukiyaki sauce

water

shirataki noodles (konjac noodles)

sesame oil

sugar

In a pot, bring dashi stock to a simmer over medium heat.

Prepare the Dashi

Add thinly sliced chicken breast to the simmering dashi. Cook until chicken is no longer pink, about 5 minutes.

Cook the Chicken

Add sliced carrots, mushrooms, and spinach to the pot. Cook for an additional 3-4 minutes until the vegetables are tender.

Add Vegetables

Stir in soy sauce and mirin. Taste and adjust seasoning with salt and pepper as needed.

Season the Soup

In a separate pot, cook udon noodles according to package instructions. Drain and add to the soup.

Cook the Udon Noodles

Crack an egg into the soup and let it poach for about 2 minutes, or until the white is set but the yolk is still runny.

Add Egg

Garnish with chopped green onions and serve hot.

Garnish and Serve

Udon noodles

Chicken breast

Dashi stock

Soy sauce

Mirin

Green onions

Mushrooms (shiitake or enoki)

Carrot

Spinach

Salt

Pepper

Drain the firm tofu and wrap it in paper towels to remove excess moisture. Place a weight on top for 15-20 minutes to press out more liquid.

Prepare the Tofu

Once pressed, cut the tofu into 1-inch cubes. Dredge each piece in cornstarch, ensuring all sides are coated evenly.

Cut and Coat the Tofu

Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the tofu cubes in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Fry the Tofu

In a saucepan, combine dashi stock, soy sauce, and mirin. Bring to a gentle simmer over medium heat.

Prepare the Dashi Broth

In a serving bowl, place a few pieces of fried tofu. Pour the hot dashi broth over the tofu. Garnish with chopped green onions, grated daikon, katsuobushi, and torn nori.

firm tofu

cornstarch

vegetable oil

dashi stock

soy sauce

mirin

green onions

grated daikon radish

katsuobushi (bonito flakes)

nori (seaweed)

Season the pork loin chops with salt and black pepper on both sides.

Prepare the Pork

Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Set Up Breading Station

Dredge each pork chop in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs, pressing to adhere.

Bread the Pork

In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the breaded pork chops to the hot oil. Fry for about 5-7 minutes on each side or until golden brown and cooked through.

Fry the Pork

Once cooked, remove the pork from the oil and drain on paper towels. Serve with tonkatsu sauce and shredded cabbage on the side.