Mizutaki

• lean boneless beef sirloin, fat trimmed and cut across the grain into 1/4 inch thick slanting slices↗1 1⁄2 lbs
• boneless skinless chicken, cut across the grain into 1/4 in thick slices↗1 1⁄2 lbs
• lb carrot, cut into 1/4 in thick slanting slices↗1 lb
• lb cauliflower, cut into flowerets each floweret cut in half lengthwise↗3⁄4 lb
• green onions, including tops cut into 2-in lengths↗6 -8
• lb fresh shiitake mushrooms or 1/2 lb button mushroom cap, cut into 1/4-inch thick slices↗1⁄2 lb
• lb spinach or 1 lb watercress, stems removed↗1 lb
• cups hot cooked rice6 -8 cups
• cups beef broth↗8 cups
• Mizutaki Sauce↗
• egg↗1
• tablespoons rice wine vinegar↗2 tablespoons
• teaspoon dry mustard1⁄4 teaspoon
• cup vegetable oil↗1 cup
• cup sour cream↗1⁄2 cup
• tablespoons soy sauce↗2
• tablespoons mirin or 2 tablespoons dry sherry↗2
• cup beef broth↗1⁄3

Step-by-step instructions

1. 1

   Arrange beef, chicken, vegetables, and tofu on trays; place next to wok in center of the table.

2. 2

   Prepare Mizutaki sauce; pour into 6 small bowls. Fill 6 more bowls with rice.

3. 3

   Place an electric wok in the center of the table.

4. 4

   Pour broth into wok and bring to a boil; adjust heat to keep broth simmering.

5. 5

   Let guests fill wok with some of each food, starting with the slower-cooking carrots and cauliflower and ending with meats.

6. 6

   Cover wok; let food simmer until chicken is no longer pink in the center; 3-5 minutes.

7. 7

   Uncover wok, let guests remove portions a bit at a time.

8. 8

   Dip each bite in Mizutaki sauce, then eat with rice.

9. 9

   As wok is emptied, let guests add more food and cook to taste.

10. 10

    At the end of the meal, add the broth to sauce cups; stir broth and sauce together, then sip mixture as soup.