Shabu Shabu Dinner
Submitted by SANDRAB
Japanese shabu shabu hot pot dinner with paper-thin rib eye, scallops, shrimp, tofu, and fresh vegetables cooked tableside in kombu broth. An interactive meal that turns dinner into an event.
YIELD
6 servingsPREP
25 minCOOK
15 minREADY
40 minShabu shabu is dinner as theater. A simmering pot of kombu-infused broth sits in the center of the table while everyone swishes paper-thin slices of rib eye, plump scallops, and shrimp through the bubbling liquid until just cooked.
Platters of shiitake mushrooms, napa cabbage, spinach, bamboo shoots, scallions, and tofu cubes surround the pot. Each diner picks what they want, dips it in the broth for seconds, then drags it through their own bowl of dipping sauce.
The best part comes at the end. After all the meat and vegetables have flavored the broth, you ladle it into bowls and drink it as a rich, layered soup. Nothing wasted, everything savored.
Kitchen Tips
- Ask your butcher to slice the rib eye paper-thin, or partially freeze it at home and use a sharp knife
- Remove the kombu before the broth reaches a full boil to avoid bitterness
- Set out ponzu and sesame dipping sauces for variety
- Arrange all ingredients on platters before guests sit down so the cooking flows smoothly
Ingredients
Directions
Place an electric wok electric skillet in the center of the table.
Arrange meat, seafood, vegetables and tofu on platters.
Place rice in a serving bowl and set on the table.
Set out bowls of pickles.
Set each diner’s place with a plate, chopsticks (forks for the timid), a rice bowl and a small plate for pickles, plus individual bowls of dipping sauces.
Bring broth and kombu to a simmer in the wok or skillet.
Remove and discard kombu if used.
Let diners select and cook their own meat and vegetables in the broth, using their chopsticks or forks.
At the conclusion of dinner, pour remaining broth into bowls and pass around the table.
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