Shabu-Shabu

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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 sauce

Momiji oroshi

*Ponzu is a citrusy soy sauce and is available at Asian markets and specialty food stores.

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