Pork fat seems to melt into pork meat during shabu shabu and pork meat becomes extraordinarily soft and palatable.
It is first important to prepare Konbu stock the proper way. Heat up 2 litres of water in a pot. As it is being heated up, place about 10cm of dried konbu into the water and control the temperature in the stock to be 70-75 degrees celsius.
Never, let the stock boil. Let the konbu remain for 15 minutes, then remove it and the stock may then be used (maintaining temperature at below boiling point).
400g thinly sliced Kagoshima Wagyu Beef or Kagoshima Kurobuta
400g sliced long cabbage
1 bunch cleaned enoki mushroom
100g reconstituted kuzukiri (arrowroot starch noodles)
Arrange ingredients beautifully on a big plate.
Pour shiro goma sauce in a bowl and ponzu sauce in another.
Each person shall each have two such bowls.
Using chopsticks, place thin slices of Kagoshima Kurobuta onto the surface of simmering konbu stock and as soon as it turns pinkish white, whisk it out of the stock and straight into one of your dipping bowls.
The entire cooking time should only be 2-3 seconds and the stock should never be boiling to get the best cooking quality of Kagoshima Kurobuta.
Place the vegetables and other ingredients in turn into the stock, and cook and eat as desired.