Shabu Shabu Thinly Sliced Beef Hot Pot

Gently wipe the kombu with a damp cloth; do not wash off the white powdery substance. Place the kombu in a large hot pot or donabe with 6-8 cups of water. Let it soak for at least 30 minutes, or up to several hours. Slowly heat the pot over medium-low heat. Just before the water comes to a boil, remove the kombu. Add sake and mirin to the broth. Keep the broth at a gentle simmer.

While the broth is preparing, arrange all the thinly sliced beef on a large platter. Wash and chop the napa cabbage, carrots, and scallions. Trim and separate the shiitake and enoki mushrooms. Drain the tofu and cut it into cubes. Arrange all the prepared vegetables, mushrooms, and tofu attractively on separate platters or a large communal dish.

Pour ponzu sauce and sesame sauce into individual small bowls for each diner. If using, prepare grated daikon radish, minced garlic, and red chili flakes to offer as optional garnishes for the dipping sauces. Set these alongside the main ingredients.

Place the hot pot or donabe with the simmering dashi broth on a portable burner at the center of your dining table. Ensure everyone has access to the hot pot and their own chopsticks and small bowls for dipping sauces. Maintain the broth at a gentle simmer throughout the meal, adjusting the heat as needed.

Each diner can pick up a slice of beef with their chopsticks and gently swish it in the hot broth for a few seconds until it changes color and is cooked to their liking. Dip the cooked beef into the ponzu or sesame sauce. Next, add vegetables, mushrooms, and tofu to the broth and cook them until tender. Enjoy these cooked ingredients with your chosen dipping sauces.

Once most of the main ingredients have been cooked and eaten, the broth will be rich with flavor. You can add cooked udon noodles directly to the broth to warm them through. Alternatively, for a traditional finish, add cooked rice to the remaining broth, simmer until it absorbs the flavors, and then stir in a beaten egg. Cook until the egg is set, creating a comforting rice porridge called zosui.