You may also use beef sliced paper thin in this recipe.
For dipping sauce, you can buy a bottle of peanut sauce in Japanese or Korean stores, or you may use lemon and soy sauce.
1) Fill a deep electric pan or a medium skillet two-thirds full with water. Soak kombu in the water for 30 minutes. Arrange the ingredients on a large plate.
2) Set the electric pan, ingredients, and serving bowls with dipping sauce at the table. Heat the water and remove the kombu just before the water comes to a boil.
3) Put all the seafood in the boiling soup. Skim off any foam or impurities that rise to the surface. Add other ingredients in the boiling soup and simmer for a few minutes.
4) Eat them dipping in the sauce.
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