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 Shabu-Shabu is a Japanese dish.It's a non-veg dish made of sliced meat & vegetables boiled in water and served with dipping sauce. The term is derived from "swish-swish".


Ingredients
3 quarts water
1 piece kombu (dried kelp), about 3 inches x 4 inches
9 ounces frozen udon noodles
5 shiitake mushrooms
1 package enoki mushrooms, ends cut off and separated into smaller chunks by hand
1 package beech (shimeji) mushrooms, ends cut off and separated into smaller chunks by hand
5 Napa cabbage leaves, cut into 2-inch pieces (wider pieces can be cut in half)
1 medium bunch chrysanthemum greens, roughly cut into 3-inch pieces
1 package silken tofu (14 ounces), drained and cut into 1-inch cubes
¼ package kamaboko (Japanese fish cake), cut into ⅛ of an inch-thick slices
1 pound thinly sliced beef ribeye or chuck
¾ cup ponzu sauce, divided
¾ cup sesame sauce (goma dare), divided
1 clove garlic, peeled and grated
2 ½-inch daikon radish, peeled, grated
3 scallions, ends removed and thinly sliced
Directions
Add water and kombu to a medium 4-quart pot. Heat until the broth is just about to boil, and turn down to simmer over low heat. While the broth is simmering, prepare the other ingredients.
Boil a small pot of water for the udon. Place frozen udon in the boiling water until the noodles loosen up (1 to 2 minutes). Strain the noodles and cool by rinsing with cold water. Set aside drained noodles on a small serving dish.
De-stem shiitake mushrooms, and cut decorative patterns on the tops.
Place prepared mushrooms, vegetables, tofu, and fish cake on a large serving platter.
Place beef on a separate serving platter.
Prepare dipping sauces by dividing ponzu and sesame sauces into separate sauce dishes for each person. For the ponzu sauce, add grated garlic, daikon, and sliced scallions to taste. For the sesame sauce, add grated garlic and daikon to taste.
Set the table with a countertop burner, the shabu shabu ingredients, sauces, and communal chopsticks or tongs, a small bowl, and utensils for each person.
Heat the pot of kombu broth on the countertop burner over medium heat and add a small portion of the mushrooms, tofu, fish cake, and Napa cabbage to start. Cook the chrysanthemum greens right before eating to prevent them from overcooking.
When you're ready to eat the beef, quickly cook individual slices of beef in the broth using a pair of communal chopsticks as you eat. Cook each slice just until the beef is no longer pink (about 30 seconds). Remove other cooked ingredients from the pot with communal chopsticks and place them in your bowl for cooling if desired.
Dip cooked ingredients in your sauce of choice to eat. Add more ingredients to the pot as needed.
When most of the ingredients are cooked, you can reheat the udon noodles in the broth for 1 minute. Divide the cooked udon noodles into each person's bowl, add some broth to the noodles, and season with ponzu sauce or a dash of salt.