Nabemono

Instructions

1. Prepare the broth
   In a large hot pot or Dutch oven, combine the dashi stock, soy sauce, mirin, and sake. Bring to a gentle simmer over medium heat. Taste and adjust seasonings if needed.
2. Arrange ingredients
   While the broth is heating, arrange all prepared ingredients on a large platter or individual plates. Group similar items together for an attractive presentation and easy access during cooking.
3. Begin cooking dense ingredients
   Once the broth is simmering, add the ingredients that take longer to cook first: carrots, napa cabbage stems (reserve the leafy parts), and shiitake mushrooms. Cover and simmer for about 5 minutes.
4. Add protein and remaining vegetables
   Add the sliced meat, tofu, leafy parts of napa cabbage, green onions, and enoki mushrooms to the pot. Make sure everything is partially submerged in the broth. Cover and simmer for another 5-7 minutes until the meat is cooked through.
5. Cook the noodles
   Add the udon noodles to the pot, pushing them down into the broth. Cook until the noodles are tender, about 3-4 minutes.
6. Serve the nabemono
   Place the hot pot in the center of the table on a portable burner to keep it warm. Let diners serve themselves, taking ingredients and broth as desired. Provide small bowls of ponzu sauce and grated daikon for dipping.