Ingredients:
2 pieces of duck breast, Chicken Breast, Shabu Meat, or Kobe Beefu
1 bundle of Chrysanthemum coronarium
2 white leeks
Tofu - 1/2 orders
4 pieces of straight shiitake
1/3 yellow wheat-gluten bread
1 bag of foamy pho noodle
1/2 Japanese parsley
Guinea pepper
3 cups water
Stock 900cc
Liquor 150cc
Sweet sake 120cc
light soy sauce 45cc
soy sauce 60cc
Procedure:
1. Slice the white leek to 5mm width, 8cm length rank diagonally.
2. Cut shiitake into medium size peices.
3. Cut tofu into square chunks.
4. Put pho in boiling water and blanch it for 2 or 3 minutes.
5. Cut the yellow wheat-gluten bread to around 1cm.
6. Cut up your meat into bite-size peices.
6. Put all liquids into a pot and broil over stove or Nabe set heater for 10 minutes, then dig in.
7. Last, use powder of Japanese pepper if not spicy enough.
