Nabe (nabemono)

Instructions

1. Put the dashi, soy sauce and mirin in a large pot, then bring to a gentle simmer.
2. Cut the cabbage into pieces, the leeks into rounds, the tofu into cubes and the mushrooms into strips, then arrange them attractively on a platter.
3. Place the pot in the centre of the table on a burner and keep it gently simmering.
4. Each person dips the beef slices into the broth for a few seconds until they change colour, then dips them into beaten egg if you like.
5. Add the vegetables and tofu gradually, letting them cook for 3 to 5 minutes depending on how tender they are.
6. At the end of the meal, add the udon noodles to the remaining broth to reheat them and enjoy a soup.