Shabu Shabu

Bahan-bahan (4 porsi)

• 1 piece kombu (dried kelp) ((1 piece per large donabe; 10 g, 3 x 3 inches, 7.5 x 7.5 cm per piece))
• water
• 1 serving udon noodles
• 8 leaves napa cabbage ((12 oz, 340 g))
• ½ bunch shungiku (chrysanthemum greens) ((4 oz, 113 g))
• 1 Tokyo negi (long green onion)
• 1 package enoki mushrooms ((7 oz, 200 g))
• 1 package shimeji (brown beech) mushrooms ((3.5 oz, 100 g))
• 4 shiitake mushrooms ((2.3 oz, 65 g))
• 2 inches carrot ((2.3 oz, 65 g))
• 1 package medium-firm tofu (momen dofu) ((14 oz, 396 g) )
• 1 lb thinly sliced beef (such as ribeye) ((4–5 oz, 113–140 g per serving))
• ponzu ((store bought or make my Homemade Ponzu Sauce))
• sesame dipping sauce
• 2 inches daikon radish ((5 oz, 143 g))
• 2 g reen onions/scallions ((0.9 oz, 25 g))
• shichimi togarashi (Japanese seven spice) ((optional, for a spicy kick))