Shabu-shabu by Jamie Oliver

Ingredients:

• 85 g dried kombu seaweed
• 1 cup dried bonito flakes
• 225 g thinly sliced ​​beef tenderloin
• 115 g shiitake mushrooms
• 115 grams of winter honey mushrooms without stems
• 115 g tofu, sliced
• 0.5 l of cold water
• 1 bunch watercress (trim ends)
• Boiled sticky white rice
• 1 can ponzu dipping sauce

Preparation:

1. Pour water into a saucepan and add dried seaweed. Heat over medium heat for about 10 minutes. Remove the kombu when the water begins to boil. For a more intense flavor, you can add some dried bonito flakes 5 minutes before removing the kombu. It's important not to let the water and kombu boil. Strain the broth and discard the kombu and bonito flakes.
2. Place the beef between two sheets of plastic wrap and pound with the back of a knife until the meat is very thin. Slice the beef into thin strips and place on a serving plate.
   
   Bring the broth to a boil. Add the shiitake mushrooms, then the winter mushrooms, then the tofu, and finally the watercress. Immediately place the pot of simmering broth on the table and invite your guests to cook the meat, dipping it into the broth on chopsticks.
   
   Serve each guest a bowl of rice, a bowl of broth, and a small bowl of ponzu dipping sauce. Don't forget sake or Japanese beer.