Thanks for the background info on the shabu shabu. Cool to learn that konbu is a natural source of MSG and probably why it is one of the primary ingredients in most dashi soup stocks. Do you actually eat the konbu or just leave it in for flavor?
At least I got the technique right with adding veggies first (well I think it's a default since we usually get the veggie plate first). I like how the flavor builds up as you eat and the soup at the end is delicious.
As for the sauces I have to admit that I mainly use the ponzu for both meat and veggies since I like the tangy citrus flavor and only use the goma dare sparingly. I didn't realize that the goma dare was mainly for the meat.
And what a coincidence that you mention nabe... I've got a great report planned for the weekend when I visit a restaurant that is very well known for chanko nabe... stay tuned!