|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 stock||2 Cup (32 tbs)|
|Soy sauce||To Taste (For Serving)|
Put the chicken and bean curd on a serving platter.
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.