For the dipping sauces
Bunch scallions, chopped Gomadare sesame sauce (available at Asian grocer)
For the broth
3 quarts cold water
6 oz. kombu (kelp)
3 tbsp. hondashi powder (Ajinomoto brand)
2 tbsp. chicken bouillon (cube or powder)
2 tbsp. sake
For the soup
1 lb. spinach leaves
6 shiitake mushrooms, fresh, cut in half
2 bunches straw enoki mushrooms
1 Chinese napa cabbage, sliced
4 lb. rib-eye beef, very thinly sliced (try to do 1/16 inch)
1 package carrots, sliced
2 packages firm tofu, cut in 1-inch cubes
For the dipping sauces: Add chopped scallion to Gomadare sesame sauce and fill small bowl full for each guest.
For the broth: Place medium pot on portable gas burner or induction range. Add some slices of kelp, add chicken bouillon and cover with cold water. Gently bring to boil and remove kelp just before boiling. Add hondashi powder and sake. When water is boiling gently, it’s ready.
To serve: With burner at center of table, add vegetables and meat to broth in pot. Meat should only take a few seconds to cook as it is so thinly sliced (do not overcook). Guests serve themselves, using dipping sauces. Can serve with hot rice.