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Cut the tofu into bite-sized pieces.
Cut the Chinese cabbage into large pieces.
Cut the shungiku into 4 to 5-cm long pieces.
Remove the stems of the shiitake mushrooms and halve diagonally.
Cut the carrot into thin slices.
To make ponzu sauce, mix the soy sauce and the yuzu sauce.
Toast the sesame seeds until fragrant and grind well in a mortar.
Add the soy sauce, the vinegar and the sugar to make the sesame sauce.
Arrange the Chinese cabbage, the shungiku, the carrot pieces, the kuzukiri, the tofu, the beef and the shiitake mushrooms on a plate.
In an earthenware pot, bring water to a boil and add the ingredients. Cook at the table and eat with your favorite dipping sauces.