[Vegetable Preparation]
Peel the daikon radish and cut into thin strips, cut the carrot into thin strips, and trim the roots off the mizuna and mitsuba, then cut into 2-inch pieces.

Remove the base from the enoki mushrooms and separate them. Slice the white part of the green onions thinly on the diagonal.

[Broth Preparation] Add [A] to a pot and bring to a boil, then remove the kombu.

[Sauce Preparation]
Use ponzu or sesame sauce for dipping.
For the sesame sauce recipe, see below:
Recipe ID:18400183

First, add the green onions to the boiling broth, then swish the pork in the broth and wrap it with the green onions to eat. Enjoy with ponzu sauce.

Next, add the remaining vegetables and enoki mushrooms, and enjoy with the meat using sesame sauce or ponzu. Bean sprouts are recommended with sesame sauce.

For the finale, add a little 'Wei-Pa' (Chinese soup base) to the vegetable-rich broth, then add Chinese noodles for vegetable ramen.

For more on shabu-shabu finales like vegetable ramen or cheese risotto, check out my blog here:

Http://ameblo.jp/farmers-keiko/entry-11176373630.html