[Ingredients] For four servings
18 oz (500g) thin slices of Matsusaka Ushi short loin
1/6 Chinese cabbage
1 pack of kuzukiri (noodles made of kudzu)
4 shiitake mushrooms
1/2 stick of nama-fu (raw wheat gluten)
2 sheets of yuba (fresh soy-milk skin)
1 bunch of enokidake mushrooms
1 cake of tofu
1 bunch of kujo-negi (a kind of welsh onion originally grown in Kyoto)
2/5 cup (100cc) ordinary soy sauce
2/5 cup (100cc) mirin (sweet cooking rice wine)
2/5 cup (100cc) citrus juice
2/5 cup (100cc) sesame paste
Kombu (Dried kelp) as needed
1. Cut off the hard stems of the Chinese cabbage leaves and cut them roughly.
2. Cut the kujo-negi diagonally. Cut off the lower stem section of the enokidake mushrooms and divide them into small portions. Make an X-shaped cut at the top of the shiitake mushrooms.
3. Cut yuba, nama-fu and tofu into bite-sized pieces.
4. Mix mirin, soy sauce and citrus juice.
5. Place sesame paste in a bowl. Add the mixture prepared a little at a time and mix thoroughly each time in order to soften the paste.
6. Place kombu in water and boil. Lightly blanche the sliced beef until the color changes. Dip in sesame pon-zu prepared before eating.
Recommended cuts: sirloin, ribloin, chuck roll, top-round, gooseneck round, knuckle.