Shabu Shabu Hot Pot

• 1 piece kombu (dried kelp, 10 g, 3 inch square), soaked in the pot of water for the broth
• 1 lb (450 g) thinly sliced beef (chuck or rib eye), about 4–5 oz per person
• 1 package (14 oz / 396 g) medium-firm tofu, cut into 1-inch squares
• napa cabbage, 8 leaves (12 oz / 340 g), cut into 2-inch pieces
• ½ bunch shungiku (garland chrysanthemum greens), 4 oz / 113 g
• 1 negi (long green onion), 4 oz / 113 g, sliced diagonally
• 1 package (7 oz / 200 g) enoki mushrooms
• 1 package (3.5 oz / 100 g) shimeji mushrooms
• 4 shiitake mushrooms (2.3 oz / 65 g)
• 2 inches carrot (2.3 oz / 65 g), cut into rounds
• 1 package (9 oz / 250 g) frozen udon noodles, to finish
• 2 inches daikon (5 oz / 143 g), grated, to serve
• 2 green onions (25 g), thinly sliced, to serve
• shichimi togarashi, to serve (optional)
• ¼ cup soy sauce, steeped with kombu and katsuobushi for the ponzu (to serve)
• ¼ cup citrus juice (lemon, orange or grapefruit), for the dipping sauce (to serve)
• 1 Tbsp mirin, for the dipping sauce (to serve)
• 3 Tbsp Japanese sesame paste (neri goma), for the sesame sauce (to serve)
• 4 tsp sugar, for the sesame sauce (to serve)
• 1 Tbsp soy sauce, for the sesame sauce (to serve)
• 4 tsp rice vinegar, for the sesame sauce (to serve)
• 2 Tbsp dashi, for the sesame sauce (to serve)

Method

Tap a time to watch that step in the video.

1. Fill a donabe or large pot two-thirds with water, add a 10 g piece of kombu and let it soak for at least 30 minutes. 0:51
2. Cook the udon per the packet, chill in iced water and drain. Cut the napa cabbage, shungiku and negi into 2-inch pieces, trim and separate the mushrooms, slice the carrot into rounds and cut the tofu into thick squares. Arrange on a platter. 1:06
3. Grate the daikon and squeeze gently; slice the green onions. Set out small bowls of ponzu and sesame sauce for each person and let them add daikon, green onion and shichimi to taste. 2:49
4. Set the pot on a portable burner at the table. Remove the kombu just before the water boils, then add the tofu, the tough cabbage stems, negi, carrot and some mushrooms. Cover and simmer about 10 minutes. 3:26
5. Each person swishes a slice of beef in the simmering broth for about 10 seconds, then lifts out beef and vegetables to dip in ponzu or sesame sauce. Add the remaining vegetables and greens as you go, skimming any scum and fat. 4:25
6. To finish, drop the udon into the broth to reheat for 1–2 minutes, dilute a little ponzu with broth and eat the noodles in it. 5:02

Tip. Sauce amounts are our estimate (about ½ cup each of ponzu and sesame sauce for the table, from the cook's own recipes); store-bought works too. Use leaner sliced beef if you prefer less fat. Shungiku can be swapped for spinach.

The method is a summary in our words — the video shows every step.