1 litre boiling chicken broth
400 g wagyu meat, thin slices
2 onions, diced
10 shiitake mushrooms
1 small napa cabbage, sliced
1 pack shimeji mushrooms

Place the vegetables in the stock and bring to the boil. Dip the meat in the broth until it is tender and eat with the sauce or a dip.

Sesame Dip
100 g sesame seeds, toasted
1.5 dl soy sauce
0.5 dl rice vinegar
1 tbsp sugar
1.5 dl broth

Place the ingredients in a food processor and blend.

Ponzu Sauce
0.5 dl rice vinegar
1 dl mirin
2 pieces of kombu seaweed
10 g Katsuobushi, smoked and dried tuna flakes
1 dl yuzu juice
1 dl soy sauce
1 tbsp brown sugar