Summary

Ingredients

• 1 kg beef fillet (s), (middle piece)
• 2 large carrot (s)
• 2 leeks, thin
• 2 sticks celery
• 8 mushrooms (shiitake mushrooms), fresh if possible
• 10 mushrooms
• 300 g bean sprouts, fresh
• 200 g bamboo shoot (s), can
• 0.5 ½ bell pepper (pointed pepper), red
• 0.5 ½ bell peppers (pointed peppers), yellow
• 400 g shrimp (s), frozen
• 1 small zucchini

For the sauce: (meat)

• 2 tablespoon soy sauce
• 1 teaspoon mustard
• 0.25 teaspoon ¼ wasabi paste, (Japanese green horseradish)
• Pepper, fresh from the mill

For the sauce: (fish)

• 0.5 ½ lime (s), juice
• 1 tablespoon soy sauce
• some garlic, some cayenn pepper

For the sauce: (vegetables)

• 2 tablespoon soy sauce
• 1 tablespoon oil (sesame oil), dark
• 1 dash Tabasco
• Pepper from the grinder
• 1 squirt lemon juice
• 1 egg (s), per person
• Chicken broth, 2 - 3 liters
• 2 tablespoon soy sauce

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Instructions

1. Freeze the meat in the freezer until it is easy to cut into very thin slices.
2. Thaw, wash and pat dry the prawns.
3. Clean the vegetables: Cut the zucchini into long, thin strips. Peel the carrots, cut the celery into slices. Clean the shiitake and remove the hard stem, cut into strips (soak the dried mushrooms in hot water, squeeze out and then proceed as with fresh mushrooms), cut the mushrooms into quarters. Wash the bean sprouts and cut off the brown end of the root.
4. Arrange the cleaned vegetables on a large platter.
5. Slice the frozen meat very thinly and distribute on plates. Place the prawns in the center of the plate.
6. Mix together all the ingredients for the sauces and place in small bowls.
7. Whisk one egg per person in small bowls.
8. The sauces are always calculated for 2 people.
9. Heat 2-3 L very mild chicken or meat stock and 2 tablespoons soy sauce in a wok.
10. Each guest receives a plate with meat and prawns and a couple of chopsticks. Now some of the vegetables are added to the broth. Now every guest can serve themselves and, similar to the fondue, cook meat or fish in the broth with the chopsticks, then dip the meat, fish or vegetables in the respective sauce or egg.
11. When the first portion of vegetables has been eaten, fill up the wok with a little water and vegetables.
12. At the very end, the broth is poured into small cups and drunk.
13. Otherwise a light wine, beer or tea is served with the meal.