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|Bean curd cake||1 , cubed|
|Mushrooms||2 Cup (32 tbs), stalks removed|
|Cabbage||1 Small, separated into leaves|
|Carrots||4 , thinly sliced|
|Watercress||1 Bunch (100 gm)|
|Leeks||2 , cleaned and cut diagonally into 1 inch lengths|
|Dashi||2 Cup (32 tbs)|
|Soy sauce||To Taste (For Serving)|
Serving size: Complete recipe
Calories 1176 Calories from Fat 246
% Daily Value*
Total Fat 28 g42.3%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 13791.7 mg574.7%
Total Carbohydrates 173 g57.5%
Dietary Fiber 24.1 g96.4%
Sugars 41.6 g
Protein 67 g134.1%
Vitamin A 1004.2% Vitamin C 373.3%
Calcium 64.8% Iron 76.1%
*Based on a 2000 Calorie diet
Chop or shred the vegetables attractively and arrange them on a serving platter.
Pour the dashi into a flameproof casserole or fondue pot and bring to the boil.
Keep it over low heat and add some chicken and vegetables.
Cook for 3 to 5 minutes, or until the meat is just cooked through.
Each guest should help himself individually, replenishing the pot as necessary.
Pour the soy sauce into individual dipping bowls and garnish with lemon slices and radish.
The cooked food should be dipped into the sauce before eating.