Beef Shabu Shabu with Sesame Dipping Sauce

Put steak in freezer for 15-20 minutes before slicing into paper thin sheets, 1/8th-inch thick.

Meanwhile, bring water with kombu or chicken stock to a boil in an electric stock pot, fondue pot, or large cast iron pot.

Slice mushrooms 1/4-inch thick. Trim green onions then cut into 3 inch pieces. Cut cabbage into bite sized pieces. Drain tofu and cut into 1 by 1 inch cubes, letting drain additionally on paper towels while continuing to prep. Grind sesame seeds in a coffee grinder or with a mortar and pestle.

In a small bowl, mix sesame seeds, soy sauce, oil, rice wine, rice wine vinegar, and sugar. Divide sauce up among small individual serving ramekins or sauce dishes.

Prep garlic, onion, and chilies and place on a small plate for each diner to add to his or her sauce at their own discretion. Arrange sliced meat, vegetables, and tofu on a large platter.

To serve, place broth in pot in the middle of the table. Allow diners to cook their own meat and vegetables in the hot stock, dipping in the sesame sauce for flavor, and eating with rice.

When meat and vegetables have all been cooked, skim any foam off the top of the broth then add the remaining rice. Eat broth and rice as a soup at the end of the meal.