Step 1

For the dashi (Broth)

Step 2

In a large saucepan over high heat, bring the kombu (Seaweed) and water to a boil. Reduce heat and simmer for 15 minutes. Add in the bonito flakes and let simmer 5 more minutes. Run the broth through a fine mesh sieve and discard the solids. Put the broth in the vessel you will be using table side for the shabu-shabu.

Step 3

While the dashi is simmering,

Step 4

Plate the meat on a platter (Please note that the meat should always be served on a separate platter from the vegetables)

Step 5

Arrange the vegetables and tofu on a platter

Step 6

cook the udon noodles until just aldente and place in a serving bowl.

Step 7

For the Chili sauce:

Step 8

combine all the ingredients in a small saucepan over high heat. Heat until the oil just begins to simmer then reduce to low for 10 minutes. Remove from heat and let stand 30 minutes.

Step 9

Strain through a fine mesh sieve and discard the solids. Serve with Shabu-shabu. This can be made ahead it will store up to 2 weeks in the refrigerator.

Step 10

For the Ponzu Sauce:

Step 11

In a small saucepan mix together all the ingredients and bring to a boil.

Step 12

Reduce heat and simmer for 10 minutes.

Step 13

Serve with Shabu-shabu note this can be made ahead and will store up to 1 week in refrigerator.

Step 14

For the Sesame sauce:

Step 15

In a small bowl whisk together all the ingredients until smooth. Serve with Shabu-Shabu or will keep up to 2 weeks in refrigerator.

Step 16

Putting it all together:

Step 17

Put the dashi on the burner and keep hot

Step 18

Bring out the vegetable, meat and noodle platters

Step 19

Bring out the sauces

Step 20

Each guest should have chopsticks, and bowls to eat out of.

Step 21

Let the fun begin!