Arrange the meat slices and vegetables separately on large round platters.
Fill the casserole or fondue pot about 2/3 full with chicken stock and bring to a boil.
Each eater picks up meat and vegetables and "swishes" (shabu shabu) back and forth in the pot until cooked to desired doneness.
Dip meat and vegetables in dipping sauces.
When foam rises to the top, skim it off with a ladle or spoon. The broth can be eaten as a soup after meat has been eaten.
Whisk all ingredients together in a bowl.
Yield: 1 cup
Recipe courtesy of Gourmet Magazine