Tachibana

A popular nabemono (Japanese hot pot) dish. Thin slices of beef are slowly simmered at the table in a shallow iron pot with vegetables, tofu, and other ingredients, all in a sweet and savory broth based on soy sauce, sugar, and mirin. The cooked meat is traditionally dipped in a raw beaten egg before eating.

Extra portion of thinly sliced raw beef. The meat is marbled and becomes tender and flavorful after a few seconds of poaching in the hot broth.

Assortment of fresh vegetables to accompany the hot pot, generally including Chinese cabbage, leeks, and carrots. They provide a crunchy texture and absorb the rich flavor of the sauce.

Pieces of fresh soybean curd. Tofu has a soft, silky texture that perfectly absorbs the sweet and savory flavors of the sukiyaki broth.

Thick, white Japanese noodles made from wheat flour. They have a chewy and elastic texture, ideal for adding at the end of the meal to absorb the remaining rich broth.

Portion of fresh mushrooms, such as shiitake or enoki. They add a deep umami flavor and a pleasant texture to the stewed dish.