Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         shabu shabu or sukiyaki -- meat *
  18                    sea scallops -- cut in half
  12      large         prawns -- shelled but tail
                        on
  12      large         shiitake mushrooms -- sliced
     1/2  medium head   Napa cabbage -- shredded
  12                    green onions -- cleaned, trimmed,
                        -- with part o
                        on
   1      can           bamboo shoots
     1/2  pound         leaf spinach
  12      ounces        firm tofu -- cut into 1 inch
   2      cups          short-grain rice -- cooked
                        pickled vegetables
   1                    or more dipping sauces -- (see, recipes)
   4      cups          chicken broth
   1      piece         kombu -- (kelp), about
                        - 3 inches square  -- (optional)

Preparation:

* rib-eye or New York steak, sliced paper thin Place an electric wok electric skillet in the center of the table. Arrange meat, seafood, vegetables and tofu on platters. Place rice in a serving bowl and set on the table. Set out bowls of pickles. Set each diner's place with a plate, chopsticks (forks for the timid), a rice bowl and a small plate for pickles, plus individual bowls of dipping sauces. Bring broth and kombu to a simmer in the wok or skillet. Remove and discard kombu if used. Let diners select and cook their own meat and vegetables in the broth, using their chopsticks or forks. At the conclusion of dinner, pour remaining broth into bowls and pass around the table