1/2 lb. lean beef, sliced or chicken
1/2 lb. crab legs
6 fresh shrimps
6 shitake mushrooms
2 green onions
8 oz. shirataki
1/2 lb. cod or sea bass fillets
6 cherrystone clams or scallops
1 sm. head Chinese cabbage
1 block tofu
2 carrots

BROTH:

3 c. shitake dashi stock
1 tbsp. soy sauce
1 lb. fresh daikon, grated
1 tbsp. mirin
1 tsp. sake
Lemon juice

Cut fish into bite size. Soak shitake mushrooms in hot water for 20 minutes, drain well, save water for stock. Cut stems from shitake mushrooms, set aside. Cut Chinese cabbage into 2 inch squares. Cut green onions diagonally into 1 inch thick slices. Cut tofu into cubes, drain. Cut carrots into 1/4 inch slices crosswise.

Prepare large skillet and arrange meat, fish, crab, clams, shrimps, cabbage, mushrooms, tofu, green onions, carrots and shirtaki.

Mix all broth ingredients and pour in skillet. Cook on high heat to boil, reduce heat to medium-low and simmer. In serving bowl serve with grated daikon and lemon juice for each person. Makes 6 servings.