Ingredients

• Ingredients The broth: 60g dried kombu 2 litres cold water     Ponzu dipping sauce: 2 tsp sugar 2 tbsp lime juice 4 tbsp orange juice 1 tbsp mirin (rice wine) 1 tbsp soy sauce     The platter: Create a platter for each person, from any ingredients you like, perhaps: Firm tofu Cabbage, chopped Spring onion, sliced Carrots, sliced Mushrooms, especially the exotic kinds! Baby corn Yams, diced Udon noodles, frozen

Preparation

• Method The night before, make the broth by wiping the kombu with a clean cloth, then steeping in cold water overnight. Remove the seaweed, retaining the broth. (If short of time, steep the kombu in the water for 30 mins, then heat to near-boiling but DO NOT let it boil!) Combine all the dipping sauce ingredients and refrigerate. When you are ready to eat, place the broth in a pan on the portable stove and bring it to a gentle boil. Start adding ingredients from the platter. Vegetables like carrots and cabbage take a little longer to cook, so put some of those in first, then the tofu, and pick them back out when they are done! Keep adding ingredients from your platter. Don’t worry – it is very hard to get this wrong!! As the tofu and vegetables come out of the pot, dip them in the sauce and eat straight away.