about 10-12 cups
Can use dashi packets, beef broth, chicken broth, seafood broth, konbu with shaved bonito, etc.
Vegetables – cut into serving sized pieces
Kai Choy, Pak Choy, Bok Choy, etc.
Fresh mushrooms – Shiitake, enoki, bunmeji, etc.
Carrots – slice thinly
Negi (Japanese large green onion), sliced thinly white and green parts, need to cook longer so can start with dashi broth while heating
Meats – about 5 oz per person
Thinly sliced beef – prime, rib eye, chuck, brisket, etc.
Thinly sliced pork – belly, loin, etc.
Meatballs – Add grated ginger and green onions to ground chicken or pork, add by spoonfulls to dashi
Seafood – fresh live clams, shrimp – cleaned with tail on, crab legs – cut through shell so easy to eat, fish – remove bones & skin and cut into chunks unless using a whole fish, etc.
Gyoza – Fry or bake before adding so it hold together better
Fish Balls – Let defrost before adding
Noodles – Shirataki, Udon, Tofu noodles, ramen noodles, etc.
Tofu – Firm or medium firm, cut into large blocks
Ponzu – Serve with small dishes for dipping
Rice – Serve in small bowls on side
We use a butane portable stove and a donabe pot
Prepare dashi broth, keep extra on the stove on warm
Arrange vegetables and mushrooms on a central platter, do the same with the tofu and noodles.
Divide meats, seafood, gyoza, fish balls into individual plates – can also arrange on one central platter.
Put stove and pot in center of table, heat dashi, serve with chopsticks, allow everyone to cook their own items as needed. Dip in ponzu and eat on rice.