Shabu Shabu | Dinner | Umami

Ingredients

• 1 piece kombu (dried kelp) (use 1 piece per donabe; each piece 10 g, 3 x 3 inches, 7.5 x 7.5 cm)
• water
• 1 serving udon noodles (8.8 oz, 250 g frozen or parboiled udon noodles; 3 oz, 90 g dry udon noodles) 8.8 250 3 90
• 8 leaves napa cabbage (12 oz, 340 g) 12 340
• ½ bunch shungiku (chrysanthemum greens) (4 oz, 113 g) 4 113
• 1 Tokyo negi (naga negi; long green onion) (4 oz, 113 g; or use the white part of 1 leek or 2 green onions) 4 113 1 2
• 1 package enoki mushrooms (7 oz, 200 g) 7 200
• 1 package shimeji mushrooms (3.5 oz, 100 g) 3.5 100
• 4 shiitake mushrooms (2.3 oz, 65 g) 2.3 65
• 2 inches carrot (2.3 oz, 65 g) 2.3 65
• 1 package medium-firm tofu (momen dofu) (14 oz, 396 g) 14 396
• 1 lb thinly sliced beef (chuck or ribeye) (4–5 oz, 113–140 g per serving)
• 2 inches daikon radish (5 oz, 143 g) 5 143
• 2 green onions/scallions (0.9 oz, 25 g) 0.9 25
• shichimi togarashi (Japanese seven spice)
• sesame dipping sauce (or make my Homemade Sesame Sauce)
• ponzu (or make my Homemade Ponzu Sauce)