1 pound prime grade beef loin or rib eye, or pork loin, sliced paper thin
12 shiitake mushrooms
8 to 10 scallions, cut diagonally into 1 1/2-inch lengths
2 pieces firm tofu, cut into 1 1/2-inch squares
6 leaves Napa or Chinese cabbage, shredded
1 cup chrysanthemum leaves, mizuna, or spinach
1/2 cup minced scallion
1 1/2 quarts chicken stock
Dipping Sauces: recipes follow, or your family might like teriyaki sauce
Quick cooking noodles, fresh udon or rice noodles
Arrange the meat slices and vegetables separately on large platters.
Fill the pot about 2/3 full with chicken stock and bring to a boil.
Start by adding some veggies, then pick up the meat with your chopsticks and swish in boiling stock – eating with veggies dipped in sauces as desired. Skim foam as needed.
Once the veggies and meat are gone, cook noodles in stock and enjoy! Serves about 4 with rice.
Ponzu Sauce: This is made with yuzu, a fruit not easily located locally. A simple sauce can be made with two parts of soy sauce and one part of lemon, lime, grapefruit juice or a combination. Served with grated daikion (white radish) stirred in at the table to taste. Or try with the recipe at http://www.tonysmarket.com/recipe.cfm?id=1872
Sesame Sauce: whisk together: 1 cup dashi or chicken stock, 5 TBS sesame seeds, toasted and ground, 3 TBS soy sauce, 1-2 TBS sake, 1 TBS mirin, Pinches of sugar to taste, Drizzle of sesame oil. Taste and adjust.