- Yuzu Ponzu
|enoki or shiitake mushrooms||1/2pc|
|hakusai (chinese cabbage)||1/4|
|dried kombu seaweed||10g|
|Otafuku Yuzu Ponzu||as needed|
- Slice pork and carrot.
- Fill a large pot with about 2/3 boiling water and add the dried kombu.
- While the kombu is soaking, cut up all the meat and vegetables into small thin slices. Cut the tofu into small cubes.
- Start swishing the meat, vegetables and tofu in the hot pot . The thinner the ingredients, the quicker they will cook.
- Dip it in Yuzu Ponzu and eat it.