Hotpot With Sliced Beef, Tofu, Egg Recipe

Make broth

In a large pot or shallow hotpot, combine chicken stock, water, soy sauce, mirin, sake (if using), dashi granules, and sugar. Add sliced ginger and smashed garlic. Bring to a gentle simmer over medium heat, then reduce heat to low to keep warm while you prepare other components (about 10 minutes). Taste and adjust seasoning with additional soy or salt as needed.

Tofu and beef prep

While the broth warms, lightly pat tofu cubes dry with paper towels. Arrange the thinly sliced beef on a plate so it is ready to cook/briefly poach in the hotpot. Crack two large eggs into a small bowl and beat lightly; keep aside for finishing or stirring into broth at service if you prefer an egg-drop finish.

Cook chicken katsu

Season chicken cutlets lightly with salt and pepper. Place flour in a shallow dish, beat the single egg for breading in another dish, and place panko in a third. Dredge each cutlet first in the flour (shake off excess), then in the beaten egg, then press into panko to coat evenly. Heat 2 tbs vegetable oil in a skillet over medium-high heat. Fry cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack to rest 5 minutes, then slice into 1/2-inch strips. Keep warm.

Cook pork and vegetables

Heat 1 tbs vegetable oil in a large skillet or wok over high heat until shimmering. Add white parts of sliced scallions, sliced pork, and a pinch of salt and pepper. Stir-fry 2–3 minutes until pork is mostly cooked. Add carrot, shiitake mushrooms, and napa cabbage; stir-fry 2 more minutes until vegetables begin to soften.

Add noodles and sauce

Add udon noodles and bean sprouts to the pan. Pour in oyster sauce, soy sauce (for stir-fry), mirin, sesame oil, and ground black pepper. Toss vigorously for 1–2 minutes until noodles are heated through and sauce evenly coats everything. Taste and adjust seasoning. Remove from heat and keep warm.

Cook tofu and beef in broth

Bring the broth back to a gentle simmer. Add tofu cubes and napa cabbage (if not already added to stir-fry) to the hotpot and simmer 2–3 minutes to heat through. Using chopsticks or tongs, briefly dip or lay a few slices of beef into the simmering broth for 15–30 seconds until just cooked (repeat in batches). Poach eggs directly into the hotpot if desired: create a gentle whirlpool and slip a beaten egg in, cooking 1–2 minutes until the white sets but yolk remains soft. Alternatively, serve beaten eggs on the side for diners to add to their bowls.

Assemble bowls

Ladle broth, tofu, slices of cooked beef, napa cabbage, mushrooms, and an egg (if poached) into serving bowls. Place a generous portion of the stir-fried udon with pork beside or atop the hotpot components in the bowl. Top with sliced chicken katsu strips.

Garnish and serve

Sprinkle sliced green parts of scallions, toasted sesame seeds, and shichimi togarashi (if using) over each bowl. Serve with lemon wedges and tonkatsu sauce on the side for the katsu. Encourage diners to combine hotpot broth with the udon and katsu as they like.