Kombu Broth Shabu Shabu with Ponzu and Sesame Dips

What you need

• 1.5 l (6 cups) water
• 2 pieces dried kombu, about 10 cm (4 in) square each
• 60 ml (1/4 cup) sake
• 1 pinch salt
• 600 g (1 1/3 lb) thinly sliced beef, rib-eye or sirloin, about 2 mm thick
• 400 g (14 oz) napa cabbage, about 1/4 head
• 300 g (10 oz) firm tofu
• 1 Japanese long onion, negi, or 2 thin leeks
• 4 shiitake mushrooms
• 100 g (3 1/2 oz) enoki mushrooms
• 1 bunch shungiku, edible chrysanthemum greens, or spinach
• 60 ml (1/4 cup) citrus juice, yuzu, lime or lemon, for the citrus-soy dip (ponzu)
• 60 ml (1/4 cup) soy sauce, for the citrus-soy dip (ponzu)
• 150 g (5 oz) daikon radish
• 2 scallions
• 3 tbsp white sesame paste
• 1 tbsp soy sauce, for the sesame dip
• 1 tbsp rice vinegar
• 1 tbsp sugar
• steamed rice, for serving

Method

Restated from the original video

1. 1

   Put the kombu in a wide flameproof pot or clay pot with the water and leave it to soak for 30 min.

2. 2

   Cut the cabbage into 5 cm (2 in) pieces and the tofu into 2.5 cm (1 in) cubes.

3. 3

   Slice the long onion on the diagonal about 1 cm (1/2 in) thick.

4. 4

   Remove the shiitake stems and cut a shallow cross into each cap. Trim the base off the enoki and pull them into small clumps.

5. 5

   Cut the shungiku into 6 cm (2 1/2 in) lengths, dropping any tough stems.

6. 6

   Lay the beef out on one platter and arrange the vegetables and tofu on another.

7. 7

   For the citrus-soy dip, stir the citrus juice into an equal amount of soy sauce.

8. 8

   Finely grate the daikon and squeeze out a little of its liquid. Slice the scallions very finely. Both go into the citrus-soy dip at the table.

9. 9

   For the sesame dip, stir the sesame paste with 1 tbsp soy sauce until smooth, then mix in the rice vinegar, sugar and 2 tbsp water.

10. 10

    Add the sake and salt to the pot and heat over medium. Lift out the kombu just as the water starts to simmer, before it boils.

11. 11

    Keep the broth at a gentle simmer, ideally on a portable burner at the table.

12. 12

    Add some cabbage, long onion, shiitake and tofu first so they start to soften, 3-4 min.

13. 13

    Each diner holds a slice of beef with chopsticks and swishes it through the broth until the pink is just gone, 10-20 seconds, then dips it in a sauce.

14. 14

    Keep adding vegetables in small batches so the broth stays hot. Enoki and shungiku need only a minute. Skim off foam now and then.

15. 15

    Serve with bowls of rice, topping up the citrus-soy dip with daikon and scallions as it gets diluted.

Imported from cookingwithdog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.