Beef loin thinly sliced 600~800g
4 leaves Chinese cabbage
1 pack Shimeji mashrooms
2 Japanese leeks
1/2 cake Silken Tofu
1 pack Kuzukiri clear noodles
●Konbu Kelp Dashi
Konbu Kelp 50g
6 Tabsp white sesame seeds toasted
5 Tbsp boiled Sake
1 Tbsp boiled Mirin
1 tbsp sugar
3 Tbsp light Soy Sauce
●Lemon Soy Sauce (or Ponzu)
Lemon juice 150cc
Soy Sauce 150cc
3 Tbsp boiled Sake
8 Tbsp grated Daikon radish
Chili pepper flakes
１．Wipe Konbu Kelp lightly with cloth to clean.
Place water and Konbu kelp in a large pot that
is presentable for the table; let stand for 3hours.
2. Cut Chinese cabbage leaves roughly into pieces
,slice stalk parts thinly. Trim stems from Shimeji
and tear into small clusters. Cut Japanese leeks
diagonally, and Tofu into bite-sized pieces. Soak
Kuzukiri noodles in hot water, drain, and cut to
manageable lengths. Arrange these ingredients on
a large plate beef on a separate plate.
3. To make sesame sauce, grind toasted sesame seeds
in a mortar, add seasonings, and transfer to a bowl.
4. Prepare lemon soy sauce and condiments.
5. Place pot over heat, remove konbu just before boiling,
and cook other ingredients as needed while eating, with
either sesame sauce or lemon soy sauce and condiments.