- 3 inches dried kombu (kelp)
- 1 lb. hakusai (Chinese cabbage), chopped
- 1/4 lb. negi, diagonally and thinly sliced
- 1 block cotton tofu, cut into bite-size pieces
- 1 enoki mushroom, cut in half
- 1/4 lb. carrot, cut into thin round slices
- 1 1/2 lb. sirloin beef, very thinly sliced
Ingredients for Dipping Sauce
- 6 Tbsp white sesame seeds
- 3 Tbsp mirin
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 2 and 1/2 Tbsp soy sauce
- 1/2 tsp grated garlic
- 1/2 cup dashi soup
- Fill a deep electric pan or a medium skillet two-thirds full with water.
- Soak kombu in the water for 30 minutes.
- Arrange the ingredients on a large plate.
- Set the electric pan, ingredients, and serving bowls with dipping sauce at the table.
- Heat the water and remove the kombu just before the water comes to a boil.
- Put a slice of beef in the boiling soup and swish it gently for a few seconds. Eat the meat, dipping in the sauce.
- Skim off any foam or impurities (aku) that rise to the surface as you repeat cooking and eating meat.
- Add other ingredients in the boiling soup and simmer for a few minutes. Eat them dipping in the sauce as well.
- To make the dipping. Grind sesame seeds well.
- Pour mirin gradually over the sesame seeds, mixing together.
- Add sugar, vinegar, and soy sauce in the sauce.
- Further, add grated garlic and mix well.
- Pour dashi stock gradually, stirring well.