Shabu-Shabu Recipe (Braised Beef and Vegatable Steamboat)

Ingredients :
750g 15 3 400g 1/2 150g 1 cup 8 cups	Scotch fillet, partially frozen Spring onions Carrots Button mushrooms Chinese cabbage Firm tofu Short-grain rice, cooked Chicken stock 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.