Pour water into nabe about ½ to ¾ of the way full. Add a piece (or two) of konbu dashi to the water and allow it to soak. After you've prepared all of the ingredients, simmer water on medium heat.
Grate daikon and carrots separately and place each in serving bowls.
) Remove stalks from shiitake and slice. Cut bottom of enoki mushrooms. Rinse ito-konyaku and cut noodles into shorter 6-inch pieces. Cube tofu, chop cabbage. Trim spinach if you like. We like to buy Japanese or Korean spinach with the pink roots attached. We trim off the stringy roots but save the pink portion of the root because this part tastes pretty good when prepared shabu-shabu style. Set aside.
Once the water in the nabe is hot enough, add pork one slice at a time. Once it is cooked, remove pork from the nabe and set aside in a dish. Skim all of the fat and residue from the nabe so that your broth is clear of debris.
Add tofu, cabbage, konyaku, nappa, and mushrooms. Allow this to cook for about 4 minutes. Add in the spinach, shungiku and cooked pork. Transfer the nabe (pot) to a portable tabletop stove and dig in!
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/07/01/shabu-shabu/