Prepare the kombu broth. In a large pot, add 1.5 litters of water and a piece of kombu. Let it soak for 30 minutes, then heat the water over medium heat until just before it boils. Remove the kombu and keep the broth warm on low heat.

While the broth is simmering, prepare the vegetables. Chop the napa cabbage into bite-sized pieces, trim the mushrooms, and thinly slice the carrot. Set these aside on a platter for easy access during cooking.

Cut the tofu into cubes, ensuring that each piece is bite-sized. Tofu is delicate, so handle it carefully. Add it to the vegetable platter.

Lay out the thinly sliced beef on a separate platter. Make sure the slices are even and thin, as this will allow them to cook quickly during the hot pot process.

Place a portable stove or electric hot pot at the centre of the table. Transfer the kombu broth to the hot pot and keep it at a simmering temperature. Arrange the beef, vegetables, tofu, and noodles around the pot.

Begin the shabu-shabu cooking process. Take one slice of beef at a time and swish it through the hot broth for a few seconds until it cooks to your desired doneness. This should only take a few moments for thin slices.

Once the meat is cooked, dip it in ponzu or sesame sauce before eating. After the meat, add vegetables, tofu, and noodles to the broth, allowing them to cook and absorb the flavors.

Continue cooking and enjoying each ingredient as it becomes ready. Serve with cooked rice on the side, if desired. Once the ingredients have been eaten, you can also enjoy the flavourful broth that has been enriched by the meat and vegetables.