Cooking Times

45 min
Prep Time
20 min
Cook Time
65 min
Total Time

Ingredients (8 items)

400.00 g Thinly sliced beef
ribeye or sirloin
10.00 cm Kombu seaweed
for broth
300.00 g Napa cabbage
chopped
8.00 pieces Shiitake mushrooms
stems removed
200.00 g Tofu
silken, cubed
200.00 g Udon noodles
fresh
100.00 ml Ponzu sauce
for dipping
100.00 ml Sesame sauce
goma-dare

Instructions (6 steps)

1
Make kombu broth by simmering seaweed in water for 30 minutes.
30 minutes
2
Remove kombu, keep broth at gentle simmer.
3
Arrange beef and vegetables on platters around hot pot.
4
Swish beef slices in hot broth for 10-15 seconds.
5
Add vegetables and tofu, cook until tender.
3 minutes
6
Dip cooked items in ponzu or sesame sauce before eating.