Easy Low-Oil, Low-Salt Sukiyaki Hot Pot

Steps

1. 1
   Heat the pot with a small amount of oil, then stir-fry the sliced pork shoulder with onion until the meat is cooked and the onion softens and turns sweet. Push the cooked mixture to the side of the pot.
2. 2
   Use the residual flavor in the pot to make the broth: add kombu bonito soy sauce, dilute with water, then stir in mirin and sugar. Taste as you go and adjust the sweetness and saltiness to your liking.
3. 3
   Turn off the heat, move the cooked meat to one side, then arrange napa cabbage (add the leafy tops a bit later), tofu skin, white beech mushrooms, and tofu neatly in the pot.
4. 4
   Add the chrysanthemum greens last so they don't overcook and lose their texture, then cover the pot with a lid.
5. 5
   Turn the heat back on and simmer everything until the flavors meld and the natural sweetness comes out, tasting occasionally and adding a bit more kombu soy sauce if needed.
6. 6
   Once everything is cooked, you can eat it straight from the pot, or scoop the meat, cabbage, tofu, and tofu skin over rice to make a single-serving rice bowl, dipping each bite in egg yolk before eating.
7. 7
   For a more elaborate presentation, serve the rice bowl alongside a small salad, pickles, and miso soup to make a complete individual set meal.