Shabu-Shabu Recipe

Ingredients :

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