Shabu-Shabu (Japanese Hot Pot)

Cut the beef into pieces. Remove the shiitake mushroom stems and cut the rest decoratively. Cut the stem of the Chinese cabbage into strips 4-5 cm long and cut the leaves into bite-sized pieces. Roughly chop the spinach and slice the spring onions diagonally into pieces 5-6 cm long. Mix together the ingredients for the sesame sauce. Heat up the stock. Allow the beef to lightly cook in the stock, then cook the remaining ingredients during the course of the meal. Enjoy the shabu-shabu with sesame sauce and ponzu as dipping sauces.