Firepot with Wagyu Beef

Ingredients

• 600 g Wagyu filet
• 1 Chinese cabbage
• 1 stalk leek
• 300 g mixed mushrooms (e.g., brown champignons, enoki, shimeji)
• 2 carrots
• 1 l fish broth

Instructions

1. 1.

   Wash the meat, pat very dry and wrap in foil; freeze for about 1 hour.

2. 2.

   Wash and trim the cabbage, remove the core and cut into bite-sized pieces. Wash and trim the leek, slice diagonally into thick rings. Clean the mushrooms and halve larger ones. Peel the carrots, slice thinly and optionally carve flower shapes.

3. 3.

   Remove the meat from the freezer, unwrap and slice very thinly with a sharp knife. Arrange the meat and vegetables on plates.

4. 4.

   Heat the broth and pour it into a fondue or firepot. Cook the meat and vegetables in the broth using fondue forks or sieves.

5. 5.

   Serve with miso sauce and ponzu sauce for dipping.