Ingredients(Servings: 2)

Directions

Cut the beef into easy-to-eat pieces.
Remove the hard bottoms from the shiitake mushrooms and slice the caps decoratively if desired. Chop up the stem of the hakusai and cut the leaves into easy-to-eat pieces. Pull the shungiku leaves off of the stem, cut the Japanese long onion in half, then into 5 to 6 cm (2 to 2.4 in.) lengths.
Mix (A) to prepare the sesame sauce.
Boil some water and add in the kombu. Lightly boil the meat and boil all other ingredients to each proper softness while eating around the hot pot. Enjoy with a side each of ponzu and sesame sauce.

Nabe nights: Warm your winter with 3 Japanese hot pot recipes!

In the cold season, nabe hot pot cooking offers a delightful experience: it's prepared right on the table and shared with close friends and family. Why not try making it yourself?

Cooking Basics

Shiitake mushrooms - removing the hard base

The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.

Shiitake mushrooms - removing the stem

The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.