Shabu Shabu しゃぶしゃぶ

• kombu (dried kelp)10 g
• udon noodles250 g
• napa cabbage340 g
• shungiku (Tong Ho/Garland Chrysanthemum)113 g
• Negi (long green onion)113 g
• enoki mushrooms200 g
• shimeji mushrooms100 g
• shiitake mushrooms65 g
• carrot65 g
• medium-firm tofu396 g
• thinly sliced beef (chuck or rib eye)450 g
• daikon radish143 g
• green onions/scallions25 g
• Shichimi Togarashi (Japanese seven spice)0 to taste
• Sesame Sauce0 to taste
• Ponzu0 to taste

METHOD

1. 01Gather all the ingredients.
2. 02If making homemade sauces, prepare Sesame Sauce and Ponzu Sauce ahead of time according to their respective recipes.
3. 03Fill a donabe (Dutch oven or any large pot) two-thirds full with water. Add kombu and soak for at least 30 minutes.
4. 04Prepare udon noodles: Reheat frozen udon in boiling water for 1 minute, then transfer to iced water to stop cooking. Drain well and set aside.
5. 05Cut napa cabbages into 2-inch (5 cm) pieces, then cut each piece into half or thirds.
6. 06Cut the shungiku into 2-inch (5 cm) pieces.
7. 07Cut the white part of the negi diagonally into ½ inch (1.3 cm) thick pieces.
8. 08Rinse enoki and shimeji mushrooms. Discard the bottom of both mushrooms and separate into smaller chunks.
9. 09Cut the stem of shiitake mushrooms. (Optional: perform decorative cutting).
10. 10Cut the carrot into ¼ inch rounds. (Optional: use a vegetable cutter for flower shapes).
11. 11Cut the tofu into 1-inch (2.5 cm) thick square pieces.
12. 12Arrange all the prepared vegetables, mushrooms, and tofu on a large serving platter.
13. 13Peel daikon and grate using a grater. Gently squeeze out excess liquid and put in a small bowl.
14. 14Cut the green onions (scallions) into thin rounds and place in a bowl.
15. 15Prepare Shichimi Togarashi in a small bowl (optional). Arrange the thinly sliced beef neatly on a separate plate.
16. 16Set a portable gas burner on the table and place the donabe on the stove. Arrange all platters of ingredients, individual ponzu, and sesame sauces, and extra bowls for cooling food around the table.
17. 17Bring the broth to a simmer over medium heat. Remove the kombu just before the water boils to prevent sliminess.
18. 18Add the tofu, the tough part of napa cabbage and shungiku, negi, carrots, and some mushrooms to the simmering broth. Cover and cook for 10 minutes. (Cook in batches as needed).
19. 19While the initial ingredients cook, prepare your dipping sauces by adding grated daikon, Shichimi Togarashi, and green onion to the ponzu, and green onion to the sesame sauce.
20. 20To cook meat, pick up a slice of beef with communal chopsticks and swirl it in the boiling broth for about 10 seconds, or until it's no longer pink. Avoid overcooking.
21. 21Remove cooked beef and vegetables from the pot when done, and dip them into your prepared ponzu or sesame sauce.
22. 22Continuously add remaining ingredients to the boiling broth as needed and simmer for a few minutes. Use a fine mesh skimmer to remove any scum or fat from the broth as you cook.
23. 23Once all ingredients are cooked and enjoyed, skim the broth thoroughly in preparation for the udon noodles.
24. 24Add the pre-cooked udon noodles to the pot and reheat for 1-2 minutes. Season the udon soup lightly with salt and white pepper if desired.
25. 25Dilute your remaining ponzu sauce with some of the hot broth and serve with the udon noodles to conclude the meal.