You can prepare about this much for the ingredients, and use yellow-colored cabbage for the cabbages.

Pour about 2L of water, add kelp, anchovies, radishes, onions, and dried shrimp, and boil them to make broth. When the water boils, take out the kelp 5 minutes later and let it boil over low heat for about 20 minutes~ Season it with salt, and if you have Gas Obu Market Soup or chicken stock, add a little, it will taste better.

While the broth is boiling, prepare the rest of the ingredients. First, put cabbage leaves and layer them in the order of meat -> perilla leaves

When I put two perilla leaves on top, the size dropped. Please make this process about five times.

The cabbage leaves need to be put on top of the leaves and stems once in a while, so the visual is better when cut in a cross-section, so the point is to turn the cabbage left and right!

Cut it into 3 to 4 pieces according to the size you want. I'm going to boil it in a flat hot pot, so I cut it into 4 pieces^^

And they prepare a sauce for dipping. This is lemon ponzu sauce, which is a mixture of lemon syrup + soy sauce + minced garlic. You can chop and add Cheongyang red pepper to your liking.

Put the amount of bean sprouts on the pot, and I only put in 2/3 bags, but the rest can be added on the spot, so you can put it in as much as you want.

Then, turn the edges around and empty the middle part. I'll put mushrooms in there..

If you cut shiitake mushrooms with a cross like this, the shape will look more plausible, right?

You don't have to put in all kinds of mushrooms like that, and you can match them with mushrooms that are easy to get or at home.

Pour the broth that I made earlier and boil it on the spot. The basic broth tastes like meat and vegetables, so it tastes similar to shabu-shabu.