In a large bowl add 8 cups water and kombu. Let soak for 30 minutes. Pour water with kombu into a large pot, add shiitake mushrooms. Bring it to a boil, remove kombu and simmer for 15 minutes.
Meanwhile, prepare vegetables and make dipping sauces. For dipping sauces combine all ingredients for each sauce, mix well.
Arrange all ingredients on serving plates. Place raw meat on one plate and vegetables on another.
Set out a portable burner and place meat and veg plates on table. Each guest gets a bowl or small plate for cooked food, two sauce dishes and a set of chopstick and spoons.
Bring pot with broth to table and set on burner. Bring it to a simmer and add the vegetables that take a longer time to cook. While vegetables are cooking, each guest can start to cook their meat by dipping in simmering broth. It takes only a few seconds.
Add grated daikon and chopped green onion into sauces as you desire.
Dip cooked meat and vegetables into dipping sauces and enjoy shabu shabu!
End of meal tip: When most ingredients are gone, add ramen or udon noodles to pot. The broth is full of flavor from all the meat and vegetables. Add soy sauce or salt to taste, and enjoy!