Japanese Shabu Shabu

Shabu shabu is a Japanese hot pot similar to sukiyaki. Both are cooked and eaten at the table. It's easy to prepare shabu shabu and is fun to eat. The name shabu-shabu imitates the sound you make as you gently swish your chopstick-held piece of raw meat in the steaming broth. Meat cooks quickly in boiling water, and these paper-thin slices are done in a few seconds, so the secret is not to lose them in the broth. Vegetable ingredients, however, usually take a little longer time, so they are cooked according to the "drop-and-retrieve" method used in most other nabemono dishes.

Ingredients:
1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best
1 lb fresh shrimp
8 shiitake mushrooms wiped clean and stems trimmed
1/2 lb enoki mushrooms
1 lb Chinese cabbage cut into bite-size pieces
1 lb tofu, cut in 1 in. cubes, pressed and drained
1 package kuzukiri noodles soaked for 5 minutes in cold water and drained
3 package of fish balls

Sauce Ingredients:
1 cup finely chopped green onions
1 cup finely chopped cilantro
ponzu sauce
sesame sauce

Directions:
1. Around the table, set each place with 1 small bowl and 1 pair of chopsticks.
2. In a large pot boil 8 cups of water. When water is boiling remove from the heat and move it to the small stove on the dinner table. Place the pot in the center of the table within easy reach of everyone. Keep the stock simmering throughout the meal, adding more water as necessary.
3. Arrange the beef and vegetables on a large platter. Cover and chill until ready to cook.
4. Add small amount of green onions, cilantro, ponzu sauce and sesame sauce in the small bowl.
5. To serve, remove the lid on the shabu-shabu cooker. In turn, each guest picks up ingredients with a pair of chopsticks and holds in the boiling stock until just done. The cooked ingredients then are dipped in the individual's sauce bowl and eaten with rice.

Note: Make sure not to overcook meat and vegetables. Steak should be pale pink when cooked and vegetables tender but still crisp.