1 1/2 pound beef loin (*very thin slices)
7 cups dashi soup stock
1/4 pound chinese cabbage/hakusai
1 leek
1/4 pound shimeji, shiitake, or enoki mushroom
For sesame dipping sauce: 1/3 cup white sesame seeds
1/2 cup dashi soup
1/3 cup miso (bean paste)
2 tbsps soy sauce
Cut beef, chinese cabbage, leek, and mushrooms into bite-sized pieces. Place the ingredients in a large plate. Grind sesame seeds well and add dashi soup stock, miso paste, and soy sauce to make dipping sauce.
Put dashi soup in a pot at the table and heat. Cook beef slices in the pot for 5-10 seconds as you eat with dipping sauce. Add more vegetables in the pot as you eat.
To kae dashi soup, mix 4 cups of hot water with 1 1/2 tsp dashi powder (available at grocery stores).