Ingredients:

750 g
15
3
400 g
1/2
150 g
8 cups

scotch fillet, partially frozen
spring onions, outer skin removed, cut to 4 cm lengths
medium-long thin carrots, peeled & slice
button mushrooms, slice
Chinese cabbage, chop to bite-size pieces
firm tofu, dice to bite-sized cubes
light chicken stock
sesame seed sauce

Method:

1. Slice the partially frozen fillet into very thin pieces. Arrange the prepare 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.

2. 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 and napkins. Position the food platters and a cooking vessel so it is within easy reach of each gust.

3. When all the guests are seated, pour the stock into the cooking vessel, cover with a lid and bring to a simmer. Each guest 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.

Notes: Dashi, made from instant dashi powder or grains, can be substituted for chicken stock.