When Japanese people eat hot pot on TV, they break raw eggs into a small bowl, put the cooked food in the hot pot into the small bowl and eat it with the raw eggs. Why?

Japanese beef hotpot is divided into Sixi hotpot and Sukiyaki hotpot, both with raw eggs. The raw eggs of Sukiyaki are eaten directly, which can lower the temperature of the food and enhance the smooth taste. Because Japanese hot pot uses oil, it is usually very hot, and the eggs play a role in insulating the temperature. Eggs contain sodium chloride and a large amount of glutamic acid. When heated, these two ingredients produce sodium glutamate, which has a delicious flavor.

Extended information:

Traditional sukiyaki pot:

Main ingredients:

500 grams of snowflake beef slices, half of shredded onion, A few green onions, 1 piece of tofu for hot pot, 200 grams of shiitake mushrooms, 400 grams of konjac, a little chrysanthemum, and a little hot pot ingredients.

Condiments:

1 tablespoon butter, 2 tablespoons Japanese sukiyaki soy sauce, 1 tablespoon mirin, 1 tablespoon sugar, appropriate amount of water

Tip: Japanese sukiyaki soup itself has a salty and sweet taste. After the hot pot ingredients are cooked, you can dip it in yuzu soy sauce and add white radish puree to eat.

Konjac rolls must be blanched in hot water before use. They do not have the smell of alkaline water.

Reference: Baidu Encyclopedia-Sukiyaki Pot