Shabu Shabu

Ingredients

• •1 bunch spinach
• •12 shitake mushrooms
• •1/2 pound yam noodles
• •1 cake tofu
• •Ponzu sauce
• •1 cup lemon juice
• •1/3 cup plus 2 Tbsp rice vinegar
• •1 cup dark soy sauce
• •2 tablespoons tamari sauce
• •3 tablespoons sweet rice wine, alcohol burned off
• •1/3 ounce dried bonito flakes
• •2 inch squares konbu

Directions

1. 1Buy well marbled sirloin beef or lamb loin roast. Have your butcher cut the meat into paper-thin slices. Slices should be no larger than 8 inches by 3 inches. This make convenient bite sized portions.
2. 2Notch decorative cross in the shitake mushroom caps.
3. 3Chop the green onions diagonally into 11/2 inch lengths. Prepare the cabbage by trimming the bottom, and separating the leaves.
4. 4Parboil the leaves 2-4 minutes until tender.
5. 5Cut the tofu in 1 1/2 inch squares.
6. 6Bamboo shoots should be washed, and parboiled to remove any lime deposits. They should be cut into half moon slices about 1/4 inch thick.
7. 7Arrange the meat attractively on one platter, so it is easy to pick up with chopsticks. Arrange the vegetables on another platter.
8. 8Put a 4 inch square of konbu in a large donabe.
9. 9Fill the pot 3/4 full of water. Add vegetables. Bring to a boil, remove kelp.
10. 10Each diner then should be shown how to swish the meat back and forth in the broth. When meat and vegetables are finished, add the shirataki, and each diner can enjoy a bowl of noodle soup Ponzu sauce: mix all the ingredients, and let stand for 24 hours. Strain through cheesecloth, and mature 3 months in a cool dark place, or refrigerate. Good for 1 year.