Japanese Wagyu (thinly sliced chuck roll or top-round) – 500g (17.6 oz)
Konbu kelp – 10cm (4 in)
Shungiku (chrysanthemum greens) – 1/2 bunch (80g (2.8oz))
Shiitake mushrooms – 4
Shimeji mushrooms – 100g (3.5 oz)
Carrot – 1/2
Firm tofu – 1 pack (350g (12.3 oz))
Bottled ponzu sauce – To taste
Lemon soy sauce (70cc (4 2/3 tablespoons) lemon, 30cc (2 tablespoons) soy sauce, 2g (1/2 teaspoon) sugar, 30cc (2 tablespoons) dashi stock)
Sesami sauce – To taste
Cashew nut sauce (100g (3.5 oz) cashew nuts, 45 cc (3 tablespoons) soy sauce, 80cc (0.3 US cup) dashi stock)
1. Wipe the konbu with a wet cloth, then soak it in 1,500cc (6.3 US
cups) of water in a pot.
2. Remove the shungiku leaves from their stems and cut the stems
into 5cm (2 in) chunks. Carve one star in each shiitake mushroom
and cut the shimeji mushrooms into small pieces. Use a peeler to
slice the carrots. Cut the tofu into bite-sized pieces.
3. Mix the lemon soy sauce ingredients. Blend the cashew nuts in a
food processer or blender, or grind them with a mortar, then add
the soy sauce and dashi stock to make the paste-like cashew nut
sauce.
4. Heat the konbu and water from step 1 at low heat and remove the
konbu before it boils. Raise the heat to a moderate temperature and
add the vegetables from step 2 to the pot and simmer. When the
water temperature reaches about 80 degrees °C, blanch the meat in
the pot, piece by piece, and dip it in either of the sauces as desired.
