For the dashi (Broth)
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.
While the dashi is simmering,
Plate the meat on a platter (Please note that the meat should always be served on a separate platter from the vegetables)
Arrange the vegetables and tofu on a platter
cook the udon noodles until just aldente and place in a serving bowl.
For the Chili sauce:
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.
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.
For the Ponzu Sauce:
In a small saucepan mix together all the ingredients and bring to a boil.
Reduce heat and simmer for 10 minutes.
Serve with Shabu-shabu note this can be made ahead and will store up to 1 week in refrigerator.
For the Sesame sauce:
In a small bowl whisk together all the ingredients until smooth. Serve with Shabu-Shabu or will keep up to 2 weeks in refrigerator.
Putting it all together:
Put the dashi on the burner and keep hot
Bring out the vegetable, meat and noodle platters
Bring out the sauces
Each guest should have chopsticks, and bowls to eat out of.
Let the fun begin!