To make the prep easier, buy pre-sliced meat and vegetables; they're sold at some Asian markets. If you can't find pre-sliced meat, ask your butcher to slice it for you.
Ingredients
12 to 16 ounces rib-eye steak, cut into 1/8-inch-thick slices
2 cups Napa cabbage, cut into bite-size pieces
4 large shiitake mushrooms, stemmed, quartered
2 leeks (white and pale green parts only), cut diagonally into 1/2-inch-thick slices
1 12-ounce container extra-firm tofu, cut into 1-inch cubes
2 cups fresh spinach leaves
Ponzu*
Sesame sauceepi:recipelink</epi:recipelink>
Momiji oroshiepi:recipelink</epi:recipelink>
*Ponzu is a citrusy soy sauce and is available at Asian markets and specialty food stores.
Directions
Arrange steak on large platter, then cover with plastic wrap and refrigerate.
Arrange cabbage, mushrooms, leeks, tofu, and spinach on another large platter, then cover with plastic wrap and refrigerate.
In large pot, bring 8 cups water to boil on stove, then transfer to tabletop stove.
Place meat and vegetables in pot and swish around until meat is cooked through, about 15 seconds.
