Yep, we're back in the kitchen for our latest video episode.  In this episode, I show you how to make a classic Japanese hot pot dish that's perfect for cold nights and get-togethers with family and friends -- and the best part is, your guests do most of the actual cooking for you!  Yes, today we'll be learning how to make the Japanese classic, Shabu-Shabu.

Watch this video on YouTube (in case the embedded player below doesn't work for you)

Ingredients for dashi:

5 cups water

8 in. long piece konbu kelp, cut in half

Ingredients for shabu-shabu:

1 lb. hakusai (Chinese cabbage), chopped

1/4 lb. long green onions (negi), diagonally and thinly sliced

1 block cotton tofu, cut into bite-size pieces

1 bundle enoki mushrooms

8 shiitake mushrooms

1/4 lb. carrot, cut into thin round slices

1 1/2 lb. sirloin beef, very thinly sliced

1 package instant Udon

Ingredients for sesame sauce:

6 Tbsp white sesame seeds

3 Tbsp mirin

1 Tbsp sugar

1 Tbsp vinegar

2 and 1/2 Tbsp soy sauce

1/2 tsp grated garlic

1/2 cup dashi

Ingredients for ponzu sauce:

1 Lime (or 3 tbsp lime juice)

3 tbsp Soy sauce

1/4 lb. Daikon radish, grated

2 long green onions (negi)

Ingredients for zosui:

Left over steamed rice

Chopped negi

1 egg, well beaten

Pinch of salt

Dash of soy sauce

Equipment:

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