1. **Broth Preparation:** Combine ½ cup soy sauce, ¼ cup mirin, ¼ cup sake, 3 tbsp sugar in saucepan. Heat gently to 60°C (140°F) until sugar dissolves, do not boil. [CRITICAL: Never boil warishita – destroys delicate balance] [PREP: Cut tofu into 2cm cubes, carrot into flower shapes, onion 45° diagonal slices] 2. **Assembly in Pot:** Heat sukiyaki pan or heavy skillet to medium (150°C/300°F). Arrange beef slices in single layer, cook 30 seconds per side just until color changes. Push to side. [TECHNIQUE: Use chopsticks to arrange ingredients in neat sections] 3. **Adding Vegetables:** Arrange vegetables, tofu, shirataki in remaining space. Pour warishita sauce to cover bottom 1cm. Cover, simmer at 85°C/185°F for 10 minutes. [CRITICAL: Do not stir – ingredients should cook in their sections] 4. **Dipping & Serving:** Crack raw egg into each bowl, beat lightly. Diners dip cooked items into egg. [SERVE: At table over portable burner. STORE: Not recommended – consume immediately.]