Shabu Shabu Thinly Sliced Beef Hot Pot

In a large donabe (clay pot) or wide shallow pot, combine 8 cups of water and the kombu. Let the kombu soak for at least 30 minutes, or ideally 1-2 hours. Slowly heat the pot over medium-low heat. Just before the water comes to a boil (when small bubbles start to form around the edges), remove the kombu. Do not let it boil with the kombu, as it can make the broth bitter. The clear dashi is now ready to be the base for your hot pot.

Arrange all the prepared vegetables (napa cabbage, shiitake, enoki, chrysanthemum greens, carrots, tofu) neatly on a large platter. Slice the green onions thinly for garnish and sauce. For the Ponzu sauce, combine 1/2 cup soy sauce, 1/4 cup citrus juice, 2 tbsp mirin, and 2 tbsp dashi. For the Goma Dare (sesame sauce), grind 1/4 cup toasted white sesame seeds in a suribachi (Japanese mortar and pestle) or food processor until a paste forms. Mix with 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp mirin, 1 tsp sugar, 2 tbsp dashi, and 1 tsp sesame oil. Transfer sauces to individual serving bowls.

Place the pot with the dashi broth on a portable burner (such as an induction or gas burner) in the center of your dining table. Arrange the platter of prepared vegetables, the platter of thinly sliced beef, and the bowls of dipping sauces and sliced green onions around the pot. Ensure each diner has their own small bowl for sauces and a small plate for cooked items.

Bring the dashi broth to a gentle simmer. Start by adding harder vegetables like napa cabbage, carrots, and tofu to the pot. Allow them to cook for a few minutes until they are tender-crisp. These will infuse the broth with their flavors, enhancing the overall taste.

Once the broth is simmering and vegetables are cooking, each diner can pick a slice of beef with their chopsticks. Swirl the beef in the hot broth for just a few seconds until it changes color and is cooked to your preference (typically pink in the center). This is where the 'shabu shabu' sound comes from. Remove the beef, dip it into your chosen sauce (Ponzu or Goma Dare), and enjoy. Continue adding softer vegetables like mushrooms and chrysanthemum greens as you eat, cooking them briefly until tender.

After enjoying the main ingredients, the broth will be rich with flavors from the beef and vegetables. This flavorful broth is perfect for the 'shime' (finishing course). Add udon noodles directly to the pot and cook until tender, or pour some broth over cooked rice to make a comforting soup. You can also crack an egg into the simmering broth with rice for a simple zosui (rice porridge).