Fresh

• 600 g (1 lb 5 oz) pork belly, thinly sliced, or a boneless chicken thigh, cut into bite-sized pieces (fish like salmon or cod, and tofu can also be used)
• ¼ Chinese cabbage (wong bok), cut into bite-sized pieces
• 1 leek or 1 bunch spring onions (scallions), sliced
• 300 g (10½ oz) mixed mushrooms, such as sliced shiitake, enoki and shimeji
• ¼ daikon radish, grated

Pantry

• 10 cm (4 inch) square piece of kombu (dried kelp), optional
• ponzu (store-bought or homemade), for dipping
• shichimi togarashi (store-bought or homemade), to serve

Soak the kombu in 4 cups (1 litre) of water in a shallow casserole dish (ideally, use a Japanese donabe pan if you have one – make sure that the pan you use isn’t too shallow for frying).

Pour the ponzu into four shallow bowls for dipping.

Set a camping hotplate or tabletop electric hotplate in the middle of your table and bring the water to the boil in the casserole dish, then turn the heat down to a simmer. Add one-quarter of the ingredients, cover and cook for 2 minutes or until the meat is cooked.

Open the lid of the casserole and invite each person to pick up the food using chopsticks and dunk the food in the dipping sauce as they eat. Add grated daikon radish and shichimi togarashi as desired. When each batch is finished, cook another batch.