Shabu Shabu Dinner
Yield
6 servingsPrep
25 minCook
15 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
rib eye steaks
(shabu shabu), sliced paper thin |
* |
| 18 | each |
sea scallops
cut in half |
*
|
| 12 | large |
shrimp
shelled but tail, left on |
|
| 12 | large |
mushrooms, shiitake
sliced |
*
|
| ½ | medium |
napa (Chinese) cabbage
head, shredded |
*
|
| 12 | each |
scallions, spring or green onions
cleaned, trimmed, with part of green left on |
|
| 1 | can |
bamboo shoots
|
|
| ½ | pound |
spinach
|
|
| 12 | ounces |
tofu
firm, cut into 1 inch cubes |
|
| 2 | cups |
rice
short-grain, cooked |
|
| 1 | x |
vegetables
pickled |
* |
| 1 | x |
sauce
for dipping |
* |
| 4 | cups |
chicken broth
|
|
| 1 | Piece |
kombu
about 3 inches square (optional) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
rib eye steaks
(shabu shabu), sliced paper thin |
* |
| 18 | each |
sea scallops
cut in half |
*
|
| 12 | large |
shrimp
shelled but tail, left on |
|
| 12 | large |
mushrooms, shiitake
sliced |
*
|
| 0.5 | medium |
napa (Chinese) cabbage
head, shredded |
*
|
| 12 | each |
scallions, spring or green onions
cleaned, trimmed, with part of green left on |
|
| 1 | can |
bamboo shoots
|
|
| 226.8 | g |
spinach
|
|
| 346.8 | ml/g |
tofu
firm, cut into 1 inch cubes |
|
| 473 | ml |
rice
short-grain, cooked |
|
| 1 | x |
vegetables
pickled |
* |
| 1 | x |
sauce
for dipping |
* |
| 946 | ml |
chicken broth
|
|
| 1 | Piece |
kombu
about 3 inches square (optional) |
* |
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.
