Recipes

Wrap beef in plastic wrap; freeze until firm but not solid, about 3 hours.

Meanwhile, remove stems from large mushrooms; set caps aside.

In large saucepan, bring stock, 4 cups (1 L) water and mushroom stems to boil; reduce heat to medium and simmer for 15 minutes. Strain into fondue pot. (Make-ahead: Let stock mixture cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 1 day.)

In bowl of hot water, soak bean thread vermicelli for 20 minutes; drain and cut into 4-inch (10 cm) lengths. Set aside.

Slice reserved mushroom caps. Trim bottoms of enoki mushrooms (if using); break enokis into small clumps. Arrange vermicelli, sliced mushroom caps, enoki mushrooms, spinach, zucchini, and bean sprouts (if using) on platter.

Using sharp knife, slice meat across the grain into 1/8-inch (3 mm) thick slices. Arrange neatly on waxed paper; add to platter. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Ponzu Sauce: In bowl, whisk together soy sauce, lemon juice, water, rice vinegar and sugar. Divide among 6 small dipping bowls, one for each place setting. Sprinkle with sesame seeds.

Heat stock mixture in fondue pot over medium-high heat on fondue burner at table to maintain simmer. Add tofu, bamboo shoots and cabbage to pot and leave in to flavour broth for soup to follow. Using chopsticks or fondue forks, cook beef and all vegetables except bean sprouts and enoki, piece by piece, until desired doneness; dip into sauce.

To remaining broth, add vermicelli; simmer for 3 minutes. Add bean sprouts and enoki mushrooms (if using); cook for 10 seconds. Ladle into bowls; sprinkle with green onion.

Tip:
To make mushroom star, cut 6 angled cuts in centre of 1 mushroom cap. Add to fondue pot with sliced mushrooms, if desired.