Japanese Beef Hot Pot (Shabu Shabu)

Ingredients

• 1 pc kombu (dried kelp, about 8x8cm in size)
• ½ head napa cabbage (washed, cut and stems kept)
• ½ bunch shungiku (tong hao/edible chrysanthemum leaves, washed and cut)
• 1 pkg enoki mushrooms (stalks removed, pulled apart and rinsed)
• 8 shiitake mushrooms (stem removed)
• 6cm carrot (peeled and cut into thin round slices)
• 1 pkg shimeji mushrooms (stalks removed, pulled apart and rinsed)
• 1 block firm tofu (cut into 4cm cubes)
• 1 leek (washed and cut diagonally into 3cm pieces)
• 500-800g thinly sliced beef (chuck or rib eye, available in Asian grocers)
• 1 pack udon
• 4 tbsp ground sesame seeds
• 2 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp rice vinegar
• 1 tbsp miso paste
• 2 tbsp water