Shabu Shabu - cooking recipe

Ingredients

1 lb beef, very thinly sliced
3 slices konbu
8 shiitake mushrooms
1/2 lb enoki mushrooms
1/2 lb mushroom (shimeji)
1/2 lb pasta (shirataki)
1 lb Chinese cabbage
1/2 lb watercress
1 lb tofu, cut in 1 in. cubes, pressed and drained

Preparation

Place in a medium-sized pot a couple of slices of kombu (kelp) and cover with cold water.
Gently bring the water to a boil and remove the kombu just before it starts to boil.
Let the water boil very gently.
Take one of the items, swish it around in the hot water for a few seconds (for beef) to a few minutes (for vegetables).
Combine 2 parts soy sauce with 1 part lemon juice for dipping sauce.
Serve with hot steamed rice.