Shabu-Shabu (Japanese Bubbling Beef Hot Pot)

Arrange the beef and scallions on one communal plate or individual plates. Place the shiitakes, Napa cabbage and bamboo shoots on a communal plate or individual plates. Place the tofu and wheat gluten, if using, on a communal plate or on individual plates.

Meanwhile, wipe the kelp with a dampened cloth, cut it into strips, and place it in a pot with 2 quarts water. Bring to a boil over high heat, then remove the kelp (Hint: The kelp can be reused. Since its use here is minimal, refrigerate).

Transfer the liquid to a traditional hot pot vessel heated by charcoal or an electric wok that you can plug in. Always keep the cooking liquid at a constant gentle boil. You will need to maintain the charcoal amount if using the traditional vessel or keep the electric wok on a medium to medium-low setting.

Encourage your guests to take a slice of beef, vegetable, or other items, using chopsticks, and lower the piece into the simmering broth until cooked to the preferred doneness.

The morsel is then fished out with chopsticks or small wire strainers and dipped into the dipping sauce. After all the meat and vegetables are finished, ladle some broth in a bowl and sip.