4 In a large boiling vessel over high heat, combine onions, butter & green onions to quickly brown the aromatics. Do not burn. Next, de-glaze with water and season with salt & pepper. To that mixture, add the Savory Choice Beef Broth, then bring to a rolling boil. Add more beef broth if you desire. While you wait for the broth to boil, prepare your dipping sauce by combining the soy sauce, chili-garlic paste & sesame oil. The mixture will constantly separate, so prior to portioning and eating, stir the sauce mixture well. Room temperature is desirable for this dipping sauce. Add in all of your vegetables and pantry without the meat and udon (try keep each ingredient group separate, its easier when you plate later). Once everything has come back to a rolling boil, add in your meat and udon. Try to immerse those ingredients evenly or cover to steam and reduce heat to a simmer. Once the meat has reached a pink or medium to medium-rare "doneness," everything should be ready to plate. Work quickly, shabu shabu isn't as enjoyable when it gets cold. If you work slow and everything gets cold, plate only the ingredients first, then re-boil the broth and ladle over the ingredients immediately before eating. Garnish with carrot slices or anything else you may want. Try to plate each serving and ingredient of the shabu shabu evenly with each serving of the ingredients immersed slightly more than halfway in the broth. Too much broth makes it look like a soup, which it is not.