Let's prepare the ingredients. Cut the stem of shungiku leaves into 6~7 cm (2.4"~2.8") pieces.
Slice the naganegi, long green onion diagonally into 5~6 mm (0.2") slices.
Chop the mizuna greens into 3 pieces and cut off the root part.
Chop off the stem of the shiitake mushroom. Make a cross-shaped cut on the cap of the mushroom.
Tear enoki mushrooms into bite-size pieces.
Chop the spring onion leaves into fine pieces.
Crush the clove of garlic and chop it into fine pieces.
Grate the daikon radish to add it to the ponzu sauce.
Cut the lime in half and use a lemon squeezer to get fresh lime juice.
Let's make ponzu sauce. Dilute the lime juice with an equal amount of soy sauce. The grated daikon and chopped spring onion leaves are added to the sauce later.
Next, let's make sesame sauce. Add the soy sauce to the white sesame paste and mix well.
Add the nam pla, Thai fish sauce, vinegar, sugar, water and finely chopped garlic clove while mixing.
Let's cook the dried kuzukiri, kudzu starch noodles.
Boil the kudzu noodles for 5 or 6 minutes and soak them in cold water. When they cool down, drain well with a mesh strainer.
Let's prepare the broth for shabu-shabu. The dried dashi kombu seaweed has been soaked in water for about 30 to 40 minutes to make dashi stock.
Transfer the kombu and dashi stock to an earthen pot and add sake and salt.
While heating the broth, serve the ponzu sauce in a small bowl and add the grated daikon and chopped spring onion leaves.
When the broth begins to simmer, remove the kombu seaweed.
Now, the preparation is finished. Let's enjoy the shabu-shabu!
Submerge a thin slice of beef in the simmering broth and swish it back and forth several times.
When the beef turns lighter in color, remove and dip it into your favorite sauce. For pork shabu-shabu, let it cook thoroughly.
Enjoy the beef with the ponzu sauce along with the seasonings.
You should also try the sesame sauce.
After you enjoyed the meat, add the vegetables and mushrooms a little at a time to keep the temperature of the broth from dropping. The kombu dashi broth combined with the umami from the meat makes the vegetables and mushrooms even more delicious.
Ponzu with grated daikon is refreshing and very delicious, and it is an essential sauce to enjoy shabu-shabu. If the sauce is diluted, add extra ponzu, daikon and spring onion leaves.
The rich taste of the sesame sauce will also entertain your taste buds.
Finally, let's make zosui with the remaining broth of the shabu-shabu. Thoroughly remove the foam and the oil floating on the surface.
Then, add the hot steamed rice. Using hot rice is less likely to become sticky.
Lightly season it with salt and soy sauce.
Crack the egg in a bowl and beat it well.
Pour the beaten egg over the rice.
Finally, top with the chopped spring onion leaves.
This zosui using the excellent dashi broth of the shabu-shabu is very tasty.
Both ponzu sauce and sesame sauce have a strong flavor, so add a little bit of it at the beginning. When the sauce is diluted, add more sauce to compensate.
The foam will keep appearing while cooking so remove it frequently with a mesh strainer. To make it easier to remove the foam, put hot water in a bowl instead of cold water. This will help to prevent the foam from sticking to the strainer.