Mille-Feuille Nabe (Japanese Hot Pot)

To make the broth, boil together the dried kombu, dried mushrooms, and water. Reduce the heat to a simmer and cook for 15 minutes. Remove the shiitake mushrooms and slice them to add to the hot pot later. Discard the dried kombu. 
On a cutting board or flat surface, layer the cabbage, perilla leaves, and thinly sliced beef, starting and finishing with the cabbage. Repeat this step with the remainder of the ingredients. 
Slice the cabbage stacks into 3 or 4 smaller stacks. (Depending on the depth of your pot, you may want to adjust it to fit your pot.)
In a smaller pot or dutch oven, layer some bean sprouts on the bottom of your pot. You can also add some mushrooms, and cabbage pieces at this time. 
Place the cut stacks of cabbage on top of the bean sprouts with the cut side facing up. Work from the edge of the pot to the center to arrange the cabbage stacks. Leave some space in the center for the beech mushrooms. 
Pour the broth over the layers of cabbage and meat, and simmer on medium heat until the ingredients are fully cooked.
Serve immediately and enjoy by dipping each layer in a dipping sauce of your choice!