Soy Milk Shabu Shabu Hot Pot

• 400 ml "A" Soy milk
• 400 ml "A" Kombu dashi soup stock
• 150 ml "A" Dashi soy sauce (I used Yamaki brand's kappou shiro-dashi)
• 1/4 Onion
• 1 White part of Japanese leek
• 1 tbsp "B" Toasted sesame seeds
• 1 as much (to taste) Silken tofu
• 1 as much (to taste) "C" Shabu-shabu grade sliced pork
• 1 as much (to taste) "C" Enoki mushrooms, shiitake mushrooms, mizuna, Chinese cabbage
• 1 "C" Toasted sesame seeds
• 1 "C" Dried yuzu citrus zest
• 1 Minced green onions or scallions
• 1 Kombu dashi soup stock

1. Prepare plenty of kombu dashi soup stock by soaking the kombu in a pot full of water, then removing it right before the water comes to a boil.
2. Mince the onions as thinly as possible.
3. Finely slice the Japanese leek into rounds.
4. Cut the tofu into 5 cm cubes.
5. Combine all of the "A" ingredients in an earthenware pot, heat, and add half of the tofu right from Step 2 right before it comes to a boil.
6. I used Yamaki brand's "Kappou Shiro-dashi."
7. Adjust the amount to taste.
8. When the soup from Step 3 comes to a boil, turn off the heat, and add the onion and Japanese leek from Step 2 and add the "B" toasted sesame seeds.
9. Chop the "C" ingredients into your preferred sizes, prepare the minced green onions, then it's done To me, the mizuna is essential.
10. Bring a portable stove to the table, and enjoy eating shabu shabu all together If it boils down too much, add more of the kombu dashi stock.
11. I finish the meal with ramen served in the leftover soup, but it also tastes great risotto-style; just add rice.
12. No seasonings; just garnish with green onions.
13. At the restaurant, they also finish this off by adding rice to create a risotto-style dish.
14. Grind black pepper over before serving.

soy sauce, onion, sesame seeds, much, much, much, sesame seeds, zest, green onions, stock

Taken from cookpad.com/us/recipes/169403-soy-milk-shabu-shabu-hot-pot (may not work)