Ingredients:

  • 4 cups (950 ml) water
  • 1 piece (4x4 inch) dried kombu (kelp)
  • 1 cup (240 ml) katsuobushi (dried bonito flakes)
  • 1 lb (450 g) thinly sliced ribeye beef
  • 8 oz (225 g) napa cabbage, roughly chopped
  • 4 oz (115 g) shiitake mushrooms, stemmed and halved
  • 4 oz (115 g) enoki mushrooms, trimmed
  • 4 oz (115 g) shungiku (chrysanthemum leaves) or spinach
  • 4 oz (115 g) firm tofu, cut into cubes
  • 1 package (7 oz/200g) shirataki noodles, rinsed
  • 4 scallions, thinly sliced (for garnish)
  • 1/2 cup (120 ml) soy sauce
  • 1/4 cup (60 ml) rice vinegar
  • 1/4 cup (60 ml) lemon juice
  • 1 tablespoon mirin (sweet rice wine)
  • 1 tablespoon dashi broth
  • 1/2 cup (120 ml) sesame paste (tahini)
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 1 clove garlic, minced (optional)

Instructions:

  1. Prepare the Broth: Combine water and kombu in a pot. Let it sit for 30 minutes. Heat over medium heat, remove kombu just before boiling. Add katsuobushi, simmer for a minute, then strain the broth.
  2. Prepare the Ponzu Sauce: Whisk together all ponzu sauce ingredients in a small bowl.
  3. Prepare the Sesame Sauce: Whisk together all sesame sauce ingredients in a small bowl.
  4. Arrange Ingredients: Arrange the sliced meat, vegetables, tofu, and noodles on platters for easy access.
  5. Set Up the Hot Pot: Place the pot on the portable cooktop at the table. Pour the dashi broth into the pot and bring it to a simmer.
  6. Cook and Enjoy: Each person uses chopsticks or a slotted spoon to cook the meat and vegetables in the broth. Cook meat for just a few seconds until cooked through, and vegetables until tender. Dip in your chosen sauce and enjoy!
  7. Finish with Noodles (Optional): Once you've eaten most of the meat and vegetables, add the shirataki noodles to the broth and cook until heated through. Enjoy the noodles as a final course.