Beef in Stock

600 g rump steak
2 leeks, cut in thin strips
4 spring onions, quartered
8 shiitake mushrooms
2 cups button mushrooms, halved
Bok Choy-small, cut in 5 cm squares
300 g Shinjuku, halved
275 g firm tofu, halved & cut crossways in 2 cm slices
Dashi-kombu cut in 10x 6 cm, wiped
LIME SAUCE:--
1 lime
4 tsp mirin
4 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
½ cup shoyu
Dashi-kombu, 4x 6 cm
5 g kezuri-bushi
PINK DAIKON:--
Daikon, 6 cm
Dried chilli, cut into strips

LIME SAUCE: Squeeze lime and add water to make ½ cup. Pour into a small bowl and add mirin, shoyu, dashi-kombu, kezuri-bushi and SIDS LOW SUGAR RASPBERRY VINEGAR. Cover with plastic wrap and let stand overnight.
PINK DAIKON: Pierce the daikon in several places and insert the chilli strips. Leave for 20 minutes then grate finely into a sieve. Squeeze out the liquid then divide among 4 small bowls.
Slice the meat very thinly and arrange on a platter. Put the vegetables and tofu on another platter. Fill a flameproof casserole or steam-boat ¾ full of water and add the dashi-kombu. Bring to the boil then transfer to a table burner. Strain the citrus sauce and add 3 tbsp to each bowl of grated daikon. Remove the konbu from the stock. Add some tofu and vegetables to the stock.
Each guest holds a slice of beef in the stock for several seconds until cooked, then dip it in the sauce. As the tofu and vegetables are cooked, they are dipped in the same way. Replenish vegetables as required.