Fill a medium saucepan, nabe pot or electric frypan with the water and dashi powder and to the boil on high heat.
8 cups water, 2 tsp dashi powder
While the water is coming to a boil, prepare the vegetables for cooking. First, chop up the cabbage into around 3cm x 3cm (1.5 inch) squares, then the tofu into 2cm x 2cm (1 inch) squares. Slice the carrot diagonally and the spring onion into 6cm (2.5 inch) lengths. For the enoki mushrooms, remove the roots and separate into small bunches for eating. Remove the stalks from the shiitake mushrooms. Place everything on one plate and move next to the shabu shabu pot ready for cooking.
300 g firm tofu, 100 g enoki mushrooms, ¼ cabbage, 1 carrot, 3 spring onion / green onion, 6 shiitake mushrooms
Next, place your pork on another plate and pop that next to the vegetables. Finally with the udon, if you purchased frozen, you can place in a bowl and pour boiling water over them to loosen and thaw out. Then drain and pop in a bowl, placing it alongside the meat and vegetables.
200 g pork, 250 g udon noodles
Next, we get the dipping sauces ready! You’ll need two small sauce bowls for each person at the table. Fill one with ponzu (2 tbsp) and the other with sesame sauce (2 tbsp). Place them in front of each person with a set of chopsticks (or a fork if you prefer!).
4 tbsp ponzu, 4 tbsp goma dare
If you’re having rice with your shabu shabu, prepare a small bowl for each person and set this in front of the dipping sauces.
Now you’re ready to get your shabu shabu party started!