Shabu Shabu

Place kombu seaweed in a large shallow pot filled with cold water and let it soak for thirty minutes. Heat slowly over medium heat, removing the kombu just before the water reaches a boil.

Arrange the sliced beef, tofu, cabbage, mushrooms, and greens on large platters around the table. Prepare individual dipping bowls with ponzu sauce and sesame sauce for each diner.

Set the pot of simmering kombu broth on a portable burner at the center of the table. Keep the broth at a gentle simmer, never a rolling boil, throughout the entire meal.

Using chopsticks, pick up one slice of beef and swish it gently through the simmering broth for five to ten seconds until it just changes color. The meat should remain pink and incredibly tender.

Dip the cooked beef into your preferred sauce and eat immediately. Alternate between meat and vegetables, adding cabbage, mushrooms, tofu, and greens to the broth to cook for a few minutes.

After the meat and vegetables are finished, add udon noodles to the enriched broth and simmer until tender. Ladle the noodle soup into bowls as a satisfying final course to the meal.