Step 1 - For more flavouful broth and to bring out the taste of the meat, cooked all the white vegetables, mushroom, bamboo short, onions and leeks first.
Step 2 - Dip a slice of meat into the hot boiling broth, and swish it back & forth for less than a minute. Poultry may take slightly longer time to cook than beef.
Step 3 - Dip the cooked meat in our homemade sauces. Ponzu is great with vegetables, Goma to enrich the meat and Chili to suit the Malaysia's taste bud.
Step 4 - Intersperse the cooking of meat with other green-leaf vegetables and tofu.
Step 5 - Pour the steamed rice into the leftover broth, let it simmers a little, enabling the rice to absorb all the goodness from the broth.