shabu shabu

apparently there is something about shabu shabu at the shabu shabu house in little tokyo, here in los angeles. it would be fair to say that i cannot quite put my finger on it yet. i still find the essential concept.... cooking your own meat and vegetables in a pot of boiling water to be a turn off. but i can't get it out of my head. i need advice on the proper method... the best way to season the broth. it's clinging to me, my last experience. i think there's something there hiding in the wet food, the sauciness and how that suits the rice just right. i have to do more research, but any advice would indeed be appreciated!