Shabu-Shabu [Japan]

Ghengis Khan [Korean]

Serves 6

2 pounds prime rib or sirloin [sliced very thinly], trimmed of excess fat

1 small bunch spinach, stems removed

1 bunch green onions, cut in 3-inch lengths

3 medium carrots and/or small zucchini, cut in thin diagonal slices

1 small bunch broccoli, cut into small flowerets, then thinly sliced lengthwise

½ pound Chinese [Napa] cabbage, cut in 4 X 1-inch strips

4 cans low sodium beef or chicken stock

8 button mushrooms, sliced in half

8 cups rice, cooked

Cook 6 – 8 cups of white rice. Bring 2 cans of stock to a boil in a large pot. Provide each guest with a plate and small bowl; a pair of chopsticks, and a soup spoon. Set cooking pot in center of the table within easy reach of all guests; maintain at simmer. Place trays of meat and vegetable around cooking pot. Give each person a small bowl of each sauce and condiments [listed below].

Drop some meat and vegetables into the pot… Guests can remove the foods with chopsticks; dip into sauce or condiments and eat. Let guests help themselves to the cooked rice. Add more meat and vegetables to the pot as the cooked food is eaten. Guests may ladle broth into their individual bowls to eat with meat, vegetables and rice.

Commercial sauces: Condiments:

Teriyaki sauce Fresh ground black pepper

Plum sauce Coarse salt

Hoisin sauce Chili powder

Soy sauce

Chili sauce

Dijon style mustard

Barbecue sauce

Mustard sauce:

¼ cup dry mustard

¼ cup cold water

¼ cup honey

Sesame sauce:

4 tablespoons sake

2 tablespoons mirin

1 teaspoon sugar

5 tablespoons soy sauce

6 tablespoons roasted sesame seeds

Serve with rice, sake or beer.