Pork Shabu-shabu

Prepare the dashi stock: Gently wipe the surface of the 10 grams kombu with a damp cloth. Place the kombu and 1500 grams water in a large pot or nabe. Heat over medium-low heat. Just before the water boils and small bubbles appear around the kombu, remove the kombu. Do not let the water boil vigorously with the kombu in it.

Prepare the vegetables: Wash and trim 300 grams napa cabbage, then cut into bite-sized pieces. Clean 100 grams shiitake mushrooms and score a decorative cross on the caps. Trim the roots from 150 grams enoki mushrooms and separate them into smaller clusters. Cut 300 grams firm tofu into 2cm cubes. Peel and thinly slice 150 grams carrots into decorative shapes. Wash and cut 100 grams mizuna into 5cm lengths. Slice 50 grams scallions diagonally into thin pieces. Arrange all prepared vegetables and firm tofu neatly on a large platter.

Prepare the pork and dipping sauces: Arrange 400 grams thinly sliced pork loin neatly on a separate platter. For the dipping sauces, grate 200 grams daikon radish finely and place it into a small serving bowl. Provide separate small bowls for 200 grams ponzu sauce and 200 grams sesame sauce.