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Here's a recipe for you to use as a starting point. http://www.bento.com/trt-shabu.html It comes from Japanese Cooking: A Simple Art by Shizuo Tsuji. There really aren't exotic ingredients required. The most difficult ingredient to find may be konbu, but you can still make Shabu Shabu without it. We like to make it with very thinly sliced ribeye (rather than variations with lamb or pork) which is readily available at our local Asian market, but you can partially freeze the meat and slice it yourself of have your butcher slice it for you. The communal aspect of the dish is especially nice to bring the family together or for entertaining guests. Let us know how it turns out. Ganbatte kudasai!

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