Shabu Shabu Thinly Sliced Beef Hot Pot

In a large pot or donabe (Japanese clay pot), combine 8 cups of water and the kombu. Let it sit for 30 minutes to infuse. Heat gently over medium-low heat, removing the kombu just before the water boils. This creates a flavorful dashi base.

While the kombu infuses, prepare all your vegetables. Arrange the thinly sliced beef, napa cabbage, shiitake mushrooms, enoki mushrooms, tofu, scallions, and carrots neatly on a large platter. This makes it easy for everyone to pick and cook.

Place your hot pot or portable burner in the center of your dining table. Pour the prepared dashi broth into the pot. Bring the broth to a gentle simmer over medium heat.

Once the broth is simmering, each diner can pick a slice of beef with chopsticks. Swish the beef in the hot broth for just a few seconds until it changes color and is cooked through. This is where shabu shabu (swish swish) comes from.

After cooking some beef, add the vegetables and tofu to the simmering broth. Allow them to cook until tender, usually a few minutes depending on the vegetable. You can cook these alongside the beef.

Transfer the cooked beef, vegetables, and tofu to your individual bowls. Dip them into ponzu sauce for a tangy flavor or sesame sauce (Goma Dare) for a richer, nutty taste. Enjoy immediately while hot.

After all the main ingredients are cooked and eaten, you can add udon or ramen noodles to the flavorful leftover broth. Cook until tender, then serve as a delicious finish to your meal.