Shabu-Shabu

Ingredients

• 1.5 quarts chicken stock see 
• 2 teaspoons ginger fresh minced
• 2  green onions finely chopped
• 0.3 cup mirin sweet ( Japanese rice wine)
• 6 leaves napa shredded chinese
• 6  long onions 
• 2 pounds prime quality paper-thin for 20 minutes will facilitate slicing meat cut into slices, each slice measuring 8 by 3 inches (freezing the meat )
• 1 cup giant radish white grated
• 0.5 teaspoon pepper flakes red hot
• 0.3 cup rice vinegar 
• 0.5 cup scallion minced
• 12 large mushroom caps trimmed halved
• 0.5 cup soya sauce 
• 2  cakes tofu cut into 1 1/2-inch squares

Equipment

• bowl
• ladle
• whisk
• pot

Directions

1. Arrange the meat slices and vegetables separately on large round platters.
2. Fill the casserole or fondue pot about 2/3 full with chicken stock and bring to a boil.
3. Each eater picks up meat and vegetables and "swishes" (shabu shabu) back and forth in the pot until cooked to desired doneness.
4. Dip meat and vegetables in dipping sauces.
5. When foam rises to the top, skim it off with a ladle or spoon. The broth can be eaten as a soup after meat has been eaten.
6. Whisk all ingredients together in a bowl.