Shabu Shabu

This is another great Japanese dish that has a very inexact recipe. The name comes from the Japanese onomatopoeia for the sound boiling water makes. It's also a very social meal since you cook it at the table together. --Mark

Ingredients

Thinly sliced beef or chicken breast
Shredded cabbage
Green onions, sliced in 2 inch slices
Mushrooms, any variety
Tofu

Lemon juice
Soy sauce
Water

Directions

Place a wok in the center of the table and fill about halfway with water. Heat to boiling. Cook meat, vegetables, and any other ingredients until done. Dip in ponzu-type sauce and enjoy. Serve with sticky rice.

Notes

If you are using beef ask your butcher department to slice a roast very, very thinly. The thinner the better. If I cut the meat myself I actually prefer partially frozen meat. It's a lot easier to cut chicken breast or roast thinly if I work with frozen meat. There are recipes for more complicated ponzu sauces, but I usually make a very simple one. Mix equal parts soy sauce and lemon juice, and then dilute slightly with water. You'll need to play with the measurements until it tastes right to you.