OpenClaw personal task butler

Great! Hosting a Japanese hotpot party (Sukiyaki) at home is a very ritual and warm thing. It is now late spring and early summer (May), and traditional winter vegetables (such as garland chrysanthemum) are out of season, so I have selected seasonal refreshing vegetables (such as mizuna, water bamboo shoots, fresh shiitake mushrooms) to pair with the classic sukiyaki — both refreshing and in season.

Here is a tailored plan for you:

1. Shopping list for 6 people (with estimated market prices)

Note: The price data below is based on average web search prices across mainstream fresh-food e-commerce (Hema, Dingdong Maicai, JD Fresh) and offline supermarkets. Actual prices may fluctuate ±10% depending on city and channel.

Core meat and seafood (~480 yuan)

• High-quality wagyu / marbled beef slices: 1.5kg - 1.8kg (recommend M5-M7 grade or high-quality grain-fed chuck/short rib, about 3-4 boxes needed for 6 people). [web search: Hema/JD average 120-150 yuan/500g, total 420 yuan]
• Fresh shrimp / black tiger shrimp: 500g (about 12-15 pieces, adds seafood flavor). [web search: Dingdong Maicai average 60 yuan/500g]

Seasonal vegetables and mushrooms (~85 yuan)

• Mizuna or tender spinach: 2 large bunches (mizuna is the soul of Japanese hotpot, crispest in late spring). [web search: fresh-food e-commerce average 15 yuan/bunch, total 30 yuan]
• Water bamboo shoots or fresh spring bamboo shoots: 3-4 pieces (seasonal ingredient, extremely savory after soaking up broth). [web search: wet market/supermarket average 20 yuan]
• Fresh shiitake mushrooms: 1 box (score crosswise). [web search: average 15 yuan]
• Enoki mushrooms / seafood mushrooms: 1 pack each. [web search: average 10 yuan]
• Large scallions: 2 roots (use white part only, slice diagonally). [web search: average 5 yuan]
• Baby cabbage: 2 packs. [web search: average 5 yuan]

Soy products and staples (~45 yuan)

• Japanese grilled tofu or firm tofu: 2 blocks (pan-fry until golden on both sides). [web search: average 15 yuan]
• Konjac noodles / konjac knots: 2 boxes. [web search: average 15 yuan]
• Japanese udon noodles: 3-4 packs (as the finishing staple). [web search: average 15 yuan]

Broth base, dipping sauce and extras (~115 yuan)

• Pasteurized eggs: 1-2 boxes (10-15 pieces, the soul dipping sauce of sukiyaki, must be edible-raw grade such as Huangtian'e / Chao Yi). [web search: average 30 yuan/box, total 30 yuan]
• Sukiyaki sauce: 1 large bottle (500ml, Ajinomoto or Kikkoman). [web search: average 35 yuan]
• Kombu (kelp knots) and bonito flakes: 1 small pack (for making basic stock; if that's too much hassle, just use purified water + sukiyaki sauce). [web search: average 20 yuan]
• Beef tallow / butter: 1 small piece (for greasing the pot at the start). [web search: average 15 yuan]
• Butane stove gas canisters: 2-3 bottles (backup). [web search: average 15 yuan]

Total budget estimate: about 725 yuan (about 120 yuan per person, far below the 300+ yuan per person at a Japanese restaurant, with double the meat!)

2. Prep timeline (15:00 - 18:00)

• 15:00 - 15:30 [Inventory and rough wash]
  • Unpack all ingredients, sort into the sink by category.
  • Wash all vegetables and mushrooms; soak kombu in cold water in advance (if making stock).
  • Check that the butane stove gas canister is full, test ignition.
• 15:30 - 16:30 [Fine cutting and prep]
  • Cut vegetables: slice scallions diagonally; cut water bamboo shoots into thin slices; halve baby cabbage; score crosswise on shiitake caps.
  • Prep tofu: cut firm tofu into thick slices, pan-fry with a little oil until lightly golden on both sides (won't fall apart and absorbs broth better).
  • Prep seafood: trim shrimp whiskers, devein the shrimp.
• 16:30 - 17:15 [Japanese plating (key to great photos)]
  • Get 2-3 large flat plates. Arrange the beef slices like petals across the plate (don't pile them up).
  • Place vegetables on a large bamboo tray or long platter in alternating colors (red and white, e.g. baby cabbage with scallions).
  • Crack a pasteurized egg into each of 6 individual dipping bowls and refrigerate (better texture).
• 17:15 - 17:45 [Table setup and broth base prep]
  • Set the table: lay out heat-resistant mats, set up the butane stove, place bowls, chopsticks, napkins, and bone dishes.
  • Make the broth: put kombu and water in the pot and bring to a boil, then remove the kombu. Pour in sukiyaki sauce at the bottle's ratio (usually sauce:water = 1:1 or 1:2), taste for saltiness — slightly sweet is fine.
• 17:45 - 18:00 [Welcoming guests and starting the pot]
  • Friends arrive one after another, offer tea / plum wine.
  • Pot-opening ritual: heat the pot, add a small piece of beef tallow to melt, first sear the scallions and a few beef slices to release aroma, pour in the sukiyaki broth and bring to a boil — then announce dinner is served!

3. One-page action checklist (One-Pager)

(Suggested to screenshot this part on your phone and check off while shopping at the supermarket or market)

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       6-person Japanese sukiyaki hotpot party · Action checklist
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[Shopping check-off zone] (budget: ~725 yuan)
[ ] Meat: wagyu/marbled beef slices 1.5-1.8kg (M5 and above)
[ ] Seafood: fresh shrimp/black tiger shrimp 500g
[ ] Vegetables: mizuna/tender spinach 2 bunches, water bamboo shoots 3 roots, baby cabbage 2 packs, large scallions 2 roots
[ ] Mushrooms: fresh shiitake 1 box, enoki/seafood mushrooms 1 pack each
[ ] Tofu/Staples: firm tofu 2 blocks, konjac noodles 2 boxes, udon 3 packs
[ ] Soul: pasteurized eggs 10-15 (must buy edible-raw grade!)
[ ] Seasoning: sukiyaki sauce 1 large bottle, beef tallow/butter 1 small piece
[ ] Extras: kombu 1 small pack, butane stove gas canisters 2 bottles

[15:00 Wash & cut zone]
[ ] Wash: all vegetables and mushrooms washed and drained
[ ] Cut: scallions diagonally, water bamboo shoots sliced, shiitake scored crosswise, baby cabbage halved
[ ] Pan-fry: tofu cut into thick slices, pan-fry until golden on both sides, set aside
[ ] Shrimp: trim whiskers, devein

[16:30 Plating zone]
[ ] Meat plate: spread beef slices flat, don't stack
[ ] Veggie plate: arrange vegetables in alternating colors
[ ] Egg: crack a pasteurized egg into each of 6 small bowls, refrigerate
[ ] Table: lay heat-resistant mat, set bowls/chopsticks, napkins, bone dishes

[17:45 Pot-start zone]
[ ] Test fire: check butane stove gas canister and test ignition
[ ] Make broth: boil kombu water and remove -> add sukiyaki sauce and water (1:1) -> taste
[ ] Grease pot: melt beef tallow -> sear scallions and a few meat slices -> pour in broth and boil
[ ] Eat: drop in meat at 18:00 sharp, dip in pasteurized egg and enjoy!

Chef tips:
1. Kansai style: sear meat first, add sugar and soy sauce, then add vegetables; Kanto style: make broth first, then cook meat. This checklist uses a modified Kanto method, better suited for families to cook and eat together.
2. Take the pasteurized egg out of the fridge and beat it right before; coat the just-out-of-the-pot hot meat in egg and it instantly cools with a silky-smooth texture!
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Wishing your hotpot party next Saturday great success! If any friends don't eat raw egg, you can prepare a small dish of Japanese yuzu vinegar (Ponzu) or sesame sauce as a backup dip.