Japanese Shabu Shabu - cooking recipe

Ingredients

8 cups chicken broth
3 lbs sirloin steaks, thinly sliced
1 lb tofu, firm (or extra firm)
2 cups napa cabbage, shredded
2 bell peppers, thinly sliced (red or yellow)
1 cup carrot, thinly sliced
1 cup shiitake mushroom, stems discarded
1 bunch green onion, root trimmed
prepared steamed rice (preferably Japanese rice)
2 tablespoons coriander, freshly chopped (cilantro)
Variety of dips
teriyaki sauce
sesame and ginger marinade
ponzu sauce, a citrus-flavoured soy sauce (Bottled dips and marinades are fine)

Preparation

Bring the broth to a boil in a large pot on the stove.
Arrange the beef on a platter.
Arrange the tofu, cabbage, peppers, carrots, mushrooms and green onions on a separate platter.
Transfer the broth to an electric fondue pot, electric wok or traditional hot pot set on the dining table. Add the coriander (cilantro) and simmer for 5 minutes before you start to dip. Use fondue forks to dip the food into the simmering broth.
Cook the beef to desired doneness, the tofu until heated through and the vegetables until tender-crisp.
Serve with rice and dips.