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Ingredients

• 4 stems lemongrass, bashed with a rolling pin
• 1 large red chilli, halved lengthways
• 1 thumb-sized piece ginger, thickly sliced
• 2.5 litres water

• 3 chicken breasts
• 500 g beef fillet, sliced as thinly as possible
• 1 kg large cooked shell-on prawns, shells and heads removed and reserved for the broth
• 1/2 Chinese leaf cabbage, broken up into separate leaves, then each leaf halved
• 250 g broccoli, broken into small florets
• 250 g carrots, cut diagonally into thin slices
• 1 large handfuls fresh coriander, roots and leaves
• 1 bundle enoki mushrooms

• 100 ml soy sauce
• 50 ml mirin
• 50 ml rice vinegar, or Mirin
• 2 spring onions, finely chopped
• 2 tsp grated ginger
• 1 egg yolk

• Ponzu sweetened soy sauce or soy sauce
• Cooked egg noodles

Description

Stefan Gates Makes An Interpretation Of The Famous Japanese Dish Where A Selection Of Raw Meats And Vegetables Are Laid Out On The Table Around A Central Pot Of Simmering Broth, And The Diners Cook Their Meal For Themselves By Dipping The Foods In

UK TV