Shabu Shabu Saturday

I am planning for a Shabu Shabu Saturday in Helsinki. Shabu Shabu is a Japanese hot pot dish, Nabemono, with paper-thin sliced beef. It is cooked at the dinner table using a portable gas stove and we eat it as we cook. The single most important ingredient of the dish is beef.

Ingredients
10cm Kombu (dried kelp)
1500 ml water
3 Tbsp Sake
300g beef, sliced very thinly
6 leaves nappa cabbage
3 white long onions
6 Shiitake mushrooms
1/2 bunch Kikuna or Shungiku (edible chrysanthemum leaves)
Shabu Shabu dipping sauce
4 Tbsp ground sesame seeds
2 Tbsp Soy Sauce
2 Tbsp sugar
1 Tbsp Rice Vinegar
1 Tbsp Miso Paste
2 Tbsp water
Instructions

Mix all the ingredients of the dipping sauce. Set aside.
In a pot, put dried Kombu in the water, and let it sit for 15 minutes.
Cut meat into the size you like. Cut cabbage into 2" width pieces, slice white long onion diagonally, cut off the stems of Shiitake mushrooms, and cut Kikuna (Shungiku) into 2" length pieces.
Heat the pot at medium high heat until the water boils, then take the Kombu out. Turn down the heat to medium low. Add Sake.
Dip the meat in the simmering broth until the color turns pink. Cook meat and vegetables as you eat.