| 1 |
Cut the steak into thin slices and set aside. Cut the firm section of the green onions into 1-3/4 inch lengths and discard the green tops. Slice the carrots. Trim the stems from the mushroom caps, or leave stems on and slice the whole mushroom, if preferred. Chop the cabbage into bite sized pieces, and discard any tough pieces. Dice the tofu into bite-sized cubes. |
| 2 |
Arrange the prepared vegetables and the tofu and meat in separate piles on a serving platter, cover with plastic wrap and refrigerate until about 30 minutes before cooking time. |
| 3 |
Set the table with individual place settings, each with a serving bowl, a bowl of sesame seed sauce, a bowl of rice, chopsticks, soup spoons (if desired) and napkins. Position the food platters and a cooking vessel (use an electric wok, frying pan or casserole on a burner) so it is within easy reach of each guest. |
| 4 |
When all the guests are seated, pour the stock into the cooking vessel, cover with a lid and bring to a simmer. Each quest picks up an ingredient or two with their chopsticks, and places it in the simmering stock for about a minute, or until just cooked. The food is then dipped in the sesame seed sauce and eaten with rice. Serve the remaining stock as soup at end of meal, if desired. |
| 5 |
NOTE: Dashi, made from instant dashi powder or grains, can be substituted for chicken stock. Care needs to be taken not to overcook this dish-vegetables should be just tender and steak still pink in the center. Prepared sesame seed sauce is available from Asian food stores. |
|
|
|
|
|
|
|
|