Japanese Shabu Shabu

Instructions

1. Prepare the broth
   In a shabu shabu pot or large pot, combine the dashi stock and sake. Bring to a simmer over medium heat, but do not let it boil vigorously.
2. Arrange ingredients
   While the broth is heating, arrange all the sliced meat, tofu, and vegetables on a large platter or individual plates. Keep the meat refrigerated until ready to cook.
3. Make the dipping sauces
   For the ponzu sauce, combine soy sauce, citrus juice, and mirin in a small bowl. For the sesame sauce, whisk together tahini or ground sesame seeds, soy sauce, sugar, and rice vinegar until smooth. Place the sauces in individual small bowls for each diner.
4. Set up the hot pot
   Place the simmering pot in the center of the table on a portable burner. Arrange the platters of ingredients and dipping sauces around the pot so everyone can reach them.
5. Cook the meat and vegetables
   Using chopsticks or a small wire basket, each person cooks their own food by swishing thin slices of meat in the hot broth for about 10-15 seconds until cooked, then dipping in their sauce of choice. Vegetables can be added to the broth and cooked until tender, about 1-3 minutes depending on the vegetable.
6. Replenish the broth
   As the meal progresses, the broth will reduce and become more flavorful. Add additional dashi or water if the level gets too low. The broth will become more flavorful as ingredients cook in it.
7. Finish with noodles
   Traditionally, udon noodles are added to the remaining broth at the end of the meal. If desired, add udon noodles to the pot and cook according to package instructions (typically 2-3 minutes), then enjoy the flavorful broth and noodles as the final course.