Shabu Shabu (Japanese Hot Pot with Thin-Sliced Beef in Kombu Broth)

Cut 250 g napa cabbage into large pieces, split and rinse 180 g bok choy at the base, then slice 120 g shiitake and 250 g tofu into bite-size pieces. Drain excess water so the broth stays clear.

Pour 1500 ml dashi broth into the pot and heat it over medium heat.

Once it reaches a full boil, lower the heat so only small steady bubbles rise, because a rolling boil makes the hot pot cloudy and harsh.

Add the napa cabbage, shiitake, and tofu first, then simmer for about 3 minutes.

When the cabbage stems look slightly translucent, add the bok choy and cook only until the leaves soften but the stems still hold shape.

Separate the 500 g thin-sliced beef on a plate so the slices do not clump.

Add each piece only when the broth is gently simmering, since high heat or crowded meat can make the beef tighten and turn tough.

Hold one beef slice with chopsticks and swish it through the broth for 5 to 10 seconds.

As soon as the red color disappears and the surface turns pale brown, lift it out immediately before the texture firms too much.

Dip the cooked beef and vegetables in the 4 tablespoons ponzu.

Skim foam from the broth as you eat and adjust the heat to maintain small steady bubbles.