• * 1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch)
  • * 8 shiitake mushrooms
  • * 1/2 lb enoki mushrooms
  • * 1/2 lb shimeji mushrooms
  • * 1/2 lb shirataki
  • * 1 lb chinese cabbage
  • * 1/2 lb watercress, to substitute for spring chrysanthemum leaves
  • * 1 lb tofu, cut in 1 in. cubes, pressed and drained
  • * any other ingredients you want to use
  • Dipping sauce:
  • In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce.

On a portable range, place a medium-sized pot (1/2 gallon should do). Place a couple of slices of kombu (a sort of kelp) and cover with cold water. Gently bring the water to a boil and remove the kombu just before it actually starts to boil. When the water is boiling very, very gently, you’re set.

Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for vegetables. Serve with hot steamed rice.


Source: Ken Iisaka
Copyright (c) Ken Iisaka.
May be distributed freely provided this copyright notice is not removed.