Preparation / Directions:
To make the cooking liquid, pour the water into a large tabletop cooking vessel. Add the kombu and let it soak for 30 minutes. Discard the kombu. Bring the liquid to a boil and let simmer until ready to eat. (Note: I use broth with a little soy sauce.)
For the soup ingredients, place the rice in a serving bowl. Arrange the remaining ingredients on a platter.
Stir together the ponzu sauce, daikon, and shichimi in a serving bowl.
To make the gomadare dipping sauce, combine the dashi, sesame seeds, mirin, vinegar, miso, sugar and soy sauce in a blender and process until smooth. Transfer to a serving bowl.
Set rice, meat and vegetable platter, and dipping sauces on the table. Let people cook their own meat and vegetables. The cooked meat is dipped into the gomadare sauce and the cooked vegetables into the ponzu sauce before eating.
After finishing the meat and vegetables, add the rice to the cooking pot and let boil for 5 minutes. Add the eggs quickly, stirring. Sprinkle with the scallions and serve.
Notes: I serve bowls of steamed rice with the Shabu-Shabu and then pour the broth into the rice bowls at the end of the meal. I use whatever additional vegetables I have on hand--such as celery, asparagus, broccoli, etc.
Cooked Asian noodles can be used instead of rice.
This is a really fun dinner for either family or guests.
Dashi - I use a granulated type dashi I buy at an Asian market mixed with boiling water
Ponzu sauce - mix 1/4 cup soy sauce with 3 tablespoons lemon juice and a pinch of sugar
Shichimi - robust peppery Japanese seasoning powder made from seven different spices
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