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Shabu shabu dinner
Artist: _
Categories: Asian, Beef, Dinner, Ethnic, Japanese, Seafood
Yield: 6
Rating: 0
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Ingredients:
Stephen Ceideburg
1/2 lbsShabu shabu or sukiyaki
-meat *
18 Sea scallops, cut in half
12 largePrawns, shelled but tail
-left on
12 largeShiitake mushrooms, sliced
1/2 medHead napa cabbage, shredded
12 Green onions, cleaned
-trimmed, with part of green
-left on
1 canBamboo shoots
1/2 lbsLeaf spinach
12 ozFirm tofu, cut into 1 inch
-cubes
2 cupShort-grain rice, cooked
Pickled vegetables
-(purchased or homemade)
1 Or more dipping sauces (see
-recipes)
4 cupChicken broth
1 Piece of kombu (kelp), about
-3 inches square (optional)
Procedures:
1* rib-eye or new york steak, sliced paper thin place an electric wok electric skillet in the center of the table.
2Arrange meat, seafood, vegetables and tofu on platters.
3Place rice in a serving bowl and set on the table.
4Set out bowls of pickles.
5Set 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.
6Bring broth and kombu to a simmer in the wok or skillet.
7Remove and discard kombu if used.
8Let diners select and cook their own meat and vegetables in the broth, using their chopsticks or forks.
9At the conclusion of dinner, pour remaining broth into bowls and pass around the table.
10Per serving (not including pickled vegetables or sauces): 515 calories, 41 g protein, 67 g carbohydrate, 10 g fat (3 g saturated), 89 mg cholesterol, 205 mg sodium g fiber.
11Karola saekel writing in the san francisco chronicle, 7/14/93
 
 
 
 

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