Shabu Shabu

Instructions

1. Prepare the ingredients
   Arrange all the sliced meat and vegetables on separate plates. Refrigerate the meat until ready to cook. Prepare the dipping sauce by mixing ponzu sauce with grated daikon radish in individual bowls.
2. Set up the hot pot
   Place a portable burner or an electric hot pot in the center of the dining table. Pour the dashi broth into the pot and bring it to a gentle simmer. Adjust the heat to maintain a steady simmer throughout the meal.
3. Cook the vegetables
   Start by adding the firmer vegetables like carrots and cabbage stems to the simmering broth. After a minute, add the mushrooms, tofu, and leafy parts of the cabbage. Allow these ingredients to cook for 2-3 minutes until slightly tender but still crisp.
4. Cook the meat
   Each diner takes thin slices of beef and swishes them back and forth in the hot broth (hence the name 'shabu shabu' which mimics the swishing sound). The meat should cook very quickly, about 10-15 seconds until it changes color from pink to light brown.
5. Serve and eat
   As soon as the meat and vegetables are cooked, transfer them to your bowl and dip in the ponzu sauce before eating. Continue cooking ingredients throughout the meal, adding more broth if the level gets too low.
6. Cook the noodles
   Towards the end of the meal, add the udon noodles to the broth, which has now become more flavorful from cooking all the ingredients. Cook for about 3 minutes until the noodles are tender.
7. Enjoy the soup
   After cooking all the ingredients, the remaining broth will be rich and flavorful. Ladle some into bowls, garnish with chopped green onions, and enjoy as a finishing soup.