Shabu-Shabu with Sesame Sauce
Serves 4
 

• 1 1/2 quarts chicken broth
• 4 plates super thinly sliced Wagyu beef, plated in overlapping slices like carpaccio
• 3 packages silken tofu, cut into 1X2-inch pieces
• 1 pound rice noodles, soaked
• 8 baby bok choy, halved, rinsed & dried
• 2 packages fish balls
• 1 cup Sesame Paste
• 1/2 cup scallion greens, sliced 1/4-inch thick
• 1 bunch cilantro, leaves picked
• Table-top burner (or, if you have an island with a cooktop, everyone can gather around that)

In a large wok, heat chicken broth until barely simmering. Add bok choy and cook until just wilted, about 1-2 minutes. Using chopsticks, places your protein of choice in the broth and allow to cook -- the beef will take only a few swishes in the broth. The fish balls just need to be warmed through, as does the tofu. Spoon about 2 tablespoons Sesame Paste into a single-serving noodle bowl. Ladle in about 3-4 tablespoons hot broth and stir to combine the Sesame Paste and broth. When ready to serve, add noodles to broth in wok to heat through. To serve, place noodles, bok choy and protein in bowls. Garnish with scallions and cilantro.