Shabu Shabu with 2 Types of Dipping Sauces and Egg-Drop Zosui Recipe (Japanese Hotpot and Porridge)

Ingredients

• 300 g Thin Beef Slice (for shabu shabu)
• 1/2 package Shungiku Leaves
• 1/3 package Mizuna Greens
• 1 Long Green Onion (Naganegi)
• 2 Shiitake Mushroom
• 80 g Enoki Mushrooms
• 40 g Dried Kuzukiri (kudzu starch noodles)
• 1 Lime (substitute: yuzu, sudachi, lemon or any type of sour citrus juice)
• 3 tbsp Soy Sauce (an equal amount of the lime juice)
• 100 g Daikon Radish
• 2 Spring Onion Leaf (also used for zosui)
• 3 tbsp White Sesame Paste
• 1 tbsp Soy Sauce
• 2/3 tbsp Nam Pla (Fish Sauce)
• 1 tbsp Vinegar
• 1 tbsp Sugar
• 2 tbsp Water
• 1/2 Garlic Clove
• 1200 ml Water
• 2 pieces Dashi Kombu Seaweed (10x10cm/4"x4")
• 50 ml Sake
• 1 pinch Salt
• 200 g Hot Steamed Rice
• 1 Egg
• Salt
• Soy Sauce
• Spring Onion Leaf