Step 1

Grate Daikon radish. Set aside.

Step 2

In a large pot, put dried Kombu in water, and let it sit for 15 minutes.

Step 3

Cut Mizuna into 2" long pieces. Cut off the end of Shimeji and pull apart into small bunches. Cut Tofu into 8 pieces.

Step 4

Heat the pot at medium high heat until the water boils, then take the Kombu out. Turn down the heat to medium low. Add Sake.

Step 5

Add vegetables and Tofu in the broth. Dip the meat in the simmering broth until the meat is cooked through. Cook meat and vegetables as you eat.