Sesame seed sauce or ready made
shabu-shabu sauce to serve
Method :
Cut the steak into very thin slices and set aside.
Cut the firm section of the spring onions into 4 cm lengths and
discard the dark green tops.
Slice the carrots very thinly.
Slice the mushrooms.
Chop the cabbage into bite-sized pieces, discarding any though
parts.
Cut the tofu into bite-sized cubes.
Arrange the prepared vegetables, tofu and meat in separate piles on
a serving platter; cover with plastic wrap and refrigerate until about
30 minutes before cooking time.
Set the table with individual place setting, each with a serving
bowl, a bowl of sesame seed sauce, a bowl of rice, chopsticks, soup
spoons and napkins.
Position the serving platter and cooking vessel so they are within
easy reach of each diner.
When all the diners are seated, pour the stock into the cooking
vessel, cover and bring to a simmer.
Each diner then picks up an ingredient or two with their chopsticks,
and places it in the simmering stock for about a minute, or until just
cooked (do not overcook - the vegetables should be just tender and the
steak still pink in the center).
The food is then dipped into the sesame seed sauce and eaten with
the rice.
The remaining stock can be served as soup at the end of the meal.
Note : Dashi, made from dashi granules, can be substituted for the
chicken stock. Use an electric wok, a frying pan or casserole on a burner,
or a steamboat to cook this dish.