Clean and cut the vegetables and kabocha squash into pieces. Slice the king oyster mushrooms and tofu into bite-sized pieces. Arrange everything on a tray. Choose beef with a little fat and slice it very thin. Rinse the shrimp and arrange them on a plate.

Dissolve half the container of miso paste in water and pour it into a pot. Add the carrot and daikon, cut into chunks, to the pot to make a flavorful broth. Bring to a boil, then season to taste. For dipping sauce, mix soy sauce with 1 tablespoon vinegar, sugar, and a few slices of chili if you like it spicy. Place the hot pot on an electric burner at the table, with the meat and vegetables arranged around it. Add ingredients to the hot pot as you eat.

Place udon noodles in a bowl, add your choice of ingredients, then ladle hot broth over the top. Enjoy with the soy sauce and vinegar dipping sauce. Share and enjoy this hot dish with your family.