A Japanese hot pot where paper-thin slices of beef are swished briefly through simmering kombu broth right at the table - just a few seconds until the color changes - then dipped in ponzu or sesame sauce. The gentle, never-boiling broth keeps every ingredient tender.
•1 bunch shungiku (chrysanthemum greens) or spinach
•8 oz shirataki or udon noodles
•1/2 cup ponzu sauce, for dipping
•1/2 cup sesame dipping sauce (goma dare)
•2 scallions, sliced, for garnish
Steps
1.Soak the kombu in a large pot of water for 30 minutes, then heat gently until small bubbles form at the edges - never let it come to a full boil, which makes the kombu bitter.
2.Remove the kombu just before boiling and keep the broth at a gentle simmer at the table, over a portable burner.
3.Arrange the thinly sliced beef, vegetables, mushrooms, tofu, and noodles attractively on platters around the pot.
4.Set out small bowls of ponzu and sesame dipping sauce for each diner.
5.Using chopsticks, swish a slice of beef back and forth in the simmering broth for just a few seconds, until the color changes from red to pale pink - this quick motion is where the dish gets its name, meaning "swish swish."
6.Dip the just-cooked beef into ponzu or sesame sauce and eat immediately.
Add the vegetables, mushrooms, and tofu to the pot in batches, letting them simmer for a few minutes until tender, and eat them with the dipping sauces as well.
8.Once the meat and vegetables are finished, add the noodles to the remaining flavorful broth and simmer briefly as a final course.