Back to 4 servings Broth 1 L water, about 4 cups; for the broth 10 g dried kelp (kombu), about a 4-inch (10 cm) piece 3 tbsp sake, optional yuzu peel, optional Hot Pot 1 lb beef, thinly sliced, paper-thin, shabu-shabu cut (about 450 g); fatty marbled beef is best 7 oz Napa cabbage, about 200 g, roughly cut 3.5 oz chrysanthemum greens (shungiku), about 100 g, halved 2 oz carrot, about 50 g, peeled and thinly sliced 3.5 oz enoki mushrooms, about 100 g, roots removed 3.5 oz firm tofu, about 100 g, cubed 4 fresh shiitake mushrooms, stems trimmed 3.5 oz bean sprouts, about 100 g 2 oz thin glass noodles (harusame), about 50 g; short cooking time Sesame Dipping Sauce 2 tbsp sesame paste (nerigoma), or tahini 1 tbsp Japanese soy sauce (koikuchi shoyu) 2 tbsp unseasoned rice vinegar (komezu) 0.5 tbsp yellow miso paste 2 tbsp sugar grated garlic, optional Condiments ponzu sauce, for dipping vegetables green onions, finely chopped grated daikon radish, optional shichimi togarashi, optional chili spice chili oil (rayu), optional Finishing 7 oz cooked udon noodles, about 200 g, optional, for finishing the broth
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1 Step 1: Place the kombu in a pot with the water and let it steep for 30 minutes at minimum. For a richer, more developed taste, leave it in the refrigerator overnight.2 Step 2: Cut and trim the vegetables, tofu, and mushrooms as needed, then lay everything out within reach of the stove. Pull the beef from the refrigerator roughly 20 minutes ahead so it comes to a cooler room temperature before cooking.3 Step 3: Whisk the sesame paste, soy sauce, rice vinegar, miso and sugar until smooth, and divide into small bowls for each diner.4 Step 4: Set out the optional garnishes (green onions, grated daikon, chili oil, shichimi togarashi, grated garlic) in small dishes.5 Step 5: Heat the kombu broth over medium-high heat until just below a boil, then remove the kombu. Add the sake and yuzu peel if using, simmer a few minutes, then remove the yuzu peel. Do not let the kombu boil, as that makes the broth bitter.6 Step 6: Set a portable burner at the table with the pot on it and bring the broth to a gentle simmer.7 Step 7: Add the carrot, Napa cabbage, mushrooms and tofu first so they cook while the beef is prepared, letting them simmer until just tender, about 3 minutes.8 Step 8: Each diner swishes a few slices of beef in the simmering broth for 2 to 3 seconds, or until it turns from red to pale pink. Dip it in the sesame sauce and eat right away.9 Step 9: Add the bean sprouts, chrysanthemum greens and glass noodles as space allows, swishing the noodles for about 30 seconds until tender, and dip the vegetables in ponzu.10 Step 10: Skim any scum from the broth as you go, and top up with water or dashi if it reduces too much.11 Step 11: When the ingredients are finished, add the udon to the remaining broth, season with salt and pepper if needed, simmer until warm and serve topped with green onions.getsaucepan.com/r/1d4b45c8-3669-5d75-9e97-36151247bbb4
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