|Carrots||1 Pound, cut into 1/4 inch lengths|
|White cabbage||1 Medium, separated into leaves|
|Mushrooms||2 Cup (32 tbs)|
|Lean pork||1 1⁄2 Pound, thinly sliced|
|Garlic||3 Clove (15 gm), crushed|
|Green ginger||1 1⁄2 Inch, peeled and chopped (1 Piece, Fresh)|
|Soy sauce||1 Cup (16 tbs)|
|Scallions||6 , finely chopped|
|Lemons||2 , cut into small wedges|
|Dashi||2 Cup (32 tbs)|
Lightly cook the carrots and cabbage separately in boiling water for 3 minutes.
Drain and roll up the cabbage leaves into rolls.
Arrange the carrots, cabbage rolls and mushrooms decoratively on a serving platter.
Arrange the pork slices carefully in the shape of a flower on a serving plate and garnish with the garlic and ginger to make the centre of the flower.
Combine the soy sauce with about a quarter of the spring onions (scallions) and pour into individual dipping bowls.
Arrange the lemon wedges and remaining spring onions (scallions) in separate serving bowls.
Pour the dashi into a saucepan or fondue pot and bring to the boil.
Add a few pieces of the pork and cook until it is white.
Cook the other ingredients in the same way.
The cooked food should be dipped in the sauce before eating.
When all the ingredients have been cooked, the stock may be served as a soup.