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1
Around the table, set each place with 1 small bowl and 1 pair of chopsticks.
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2
In a large pot, combine the stock, green onions, ginger, and garlic and bring to a boil.
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3
Reduce the heat, cover, and simmer for 30 minutes.
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4
Remove from the heat and keep warm.
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5
Arrange the beef and vegetables on a large platter.
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6
Cover and chill until ready to cook.
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7
At serving time, pour stock into a shabu-shabu cooker, close lid, and fill chimney with glowing coals.
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8
(Alternately, use a table-top cooker or electric frying pan.)
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9
Place in the center of the table within easy reach of everyone.
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10
Keep the stock simmering throughout the meal, adding more as necessary.
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11
To serve, remove the lid on the shabu-shabu cooker.
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12
In turn, each guest picks up ingredients with a pair of chopsticks and holds in the boiling stock until just done.
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13
The cooked ingredients then are dipped in the individual's sauce bowl and eaten with rice.
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14
Note: Care should be taken not to overcook meat and vegetables.
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15
Steak should be pale pink when cooked and vegetables tender but still crisp.
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16
When all the meat and vegetables are eaten the stock is ladled into the individual bowls and served as soup.
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17
The bowls should be lifted to the lips, Japanese fashion, rather than using a spoon.
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18
Put the sesame paste into a bowl and slowly stir in the shoyu, mirin and red pepper flakes.
