Ingredients:

  • 8 cups (1.9 L) Cold filtered water
  • 4-inch square piece (10 cm square) Dried Kombu (Seaweed)
  • 1/2 tsp (2.5 g) Kosher Salt
  • 5 lbs (680 g) Pork Sirloin (sliced paper-thin for Shabu-Shabu)
  • 1/2 large head (400 g) Napa Cabbage, cut into 2-inch chunks
  • 2 medium (200 g) Carrots, thinly sliced
  • 1 large bunch (150 g) Enoki Mushrooms, ends trimmed
  • 4 oz (115 g) Shiitake Mushrooms, stems removed
  • 1 block (350 g) Firm Tofu, drained and cubed (1-inch squares)
  • 4 oz (115 g) Udon or Glass Noodles (pre-cooked or soaked, optional)
  • 1/2 cup (120 ml) Ponzu Sauce
  • 2 Tbsp (30 ml) Daikon Radish, grated (for garnishing Ponzu)
  • 1 Tbsp (15 ml) Scallions, finely sliced (for garnishing Ponzu)
  • 1/4 cup (60 ml) Toasted Sesame Paste (Goma Dare base)
  • 2 Tbsp (30 ml) Soy Sauce (Shoyu)
  • 1 Tbsp (15 ml) Rice Vinegar
  • 1 tsp (5 g) Granulated Sugar
  • 2-3 Tbsp (30-45 ml) Warm Water (for Goma Dare consistency)

Instructions:

  1. Prepare the Dashi Broth: Place the cold water and kombu square in the large pot. Let the kombu soak for 30 minutes at room temperature.
  2. Gently Heat the Dashi: Place the pot on the burner. Heat over medium-low heat, monitoring closely. Crucially, remove the kombu just before the water begins to simmer (around 170°F or 77°C). Discard the kombu. Bring the broth to a gentle simmer (do not boil hard) and season lightly with salt.
  3. Prepare the Dipping Sauces: Mix the Goma Dare ingredients (sesame paste, soy sauce, rice vinegar, sugar, water) together until smooth and emulsified. Divide the Ponzu into individual dipping bowls and top with grated daikon and sliced scallions.
  4. Prepare the Ingredients: Arrange the thinly sliced pork sirloin, prepared vegetables (cabbage, carrots, mushrooms, tofu), and noodles attractively on large platters for tableside serving.
  5. Set the Table: Place the portable burner and the pot of dashi at the center of the dining table. Arrange the ingredient platters, small handheld strainers, dipping bowls, and plates around the pot.
  6. Cook the Vegetables: Ensure the dashi remains at a gentle, rolling simmer. Add the harder vegetables first (cabbage, tofu, carrots). Let these simmer for about 5–7 minutes until tender-crisp to infuse the broth.
  7. The Swish-Swish Technique: Using chopsticks, pick up one slice of pork sirloin. Dip the meat into the simmering broth, holding it submerged and swishing it quickly for about 15–30 seconds. The pork is ready the instant it loses its pink colour. Skim any surface scum periodically.
  8. Dip and Serve: Remove the cooked pork, dip it immediately into your preferred sauce (Ponzu or Goma Dare), and enjoy. Continue cooking remaining vegetables and meat throughout the meal.
  9. Finish the Meal (Zōsui): Once the main ingredients are consumed, add pre-cooked noodles to the remaining broth, or stir in cooked rice and a beaten egg to create Zōsui (a final rice porridge course).