Place kombu in 2 cups cold water in a medium pot and let soak 20 minutes. Heat over medium until tiny bubbles form at edges (do not boil). Remove kombu.

Build umami stock

Add bonito flakes to the hot water, simmer 2 minutes off heat then strain through a fine sieve or cheesecloth into the pot with chicken stock and dashi. Discard solids.

Season broth

To the combined stock (about 10 cups), add soy sauce (3 tbs), mirin (2 tbs), sake (2 tbs), 1 tsp salt and 1 tsp sugar. Bring to a gentle simmer and taste; adjust salt or soy to preference. Keep at a low simmer for service.

Proteins (for AYCE service)

Prepare proteins

Arrange thinly sliced beef, pork belly, chicken, shrimp, tofu, and fish balls on separate plates for easy access. Keep raw proteins chilled until ready to cook.

Cook proteins in hotpot

Bring the broth to a rolling simmer. For each serving, dip thin beef or pork into simmering broth for 10–20 seconds until just cooked (depends on thickness). Chicken pieces should be simmered 2–3 minutes until no longer pink. Shrimp cook 1–2 minutes until opaque and curled. Tofu and fish balls need 3–5 minutes until heated through. Use a slotted spoon or small wire basket to remove items to individual bowls.

Vegetables & Add-ins

Prep vegetables

Wash and chop napa cabbage, bok choy, mushrooms, carrots, green onions, baby corn and greens. Keep mushrooms and delicate greens separate to prevent overcooking.

Cook vegetables and noodles

Add hearty vegetables (napa cabbage, carrots, baby corn) to simmering broth first and cook 3–5 minutes until tender. Add bok choy and mushrooms and cook 2–3 minutes. Add enoki and watercress/spinach last and cook 30–60 seconds. Reheat pre-cooked udon or ramen in the broth 1–2 minutes before serving.

Condiments & Dips

Prepare dipping sauces

Sesame dipping sauce: whisk 1/2 cup sesame paste with 2–3 tbs hot water until smooth, stir in 1 tsp soy sauce, 1/2 tsp grated garlic and 1/2 tsp grated ginger. Ponzu: serve 1/2 cup chilled ponzu as-is. Offer small bowls of chili oil, extra soy sauce, sliced chiles and toasted sesame seeds for customization.

How to use

Each diner cooks preferred proteins and vegetables in the communal simmering broth, then dips cooked items into their chosen sauce before eating. Encourage quick cooks (thin beef, enoki) to be added briefly, while denser items stay longer.

Garnishes & Finishing

Finish and serve

Place cilantro leaves and lime wedges near the serving area. Offer fried garlic crisps to sprinkle on individual bowls. As the meal winds down, ladle the flavorful broth with softened vegetables and any remaining proteins into bowls for a comforting final course.