Shabu Shabu Dinner

Course : Seafoods
Serves: 6
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1/2 pound shabu shabu or sukiyaki -- meat *
18 medium sea scallops -- cut in half
12 large prawns -- shelled but tail on
12 large shiitake mushrooms -- sliced
1/2 medium Napa cabbage -- shredded
12 medium green onions -- cleaned, trimmed, with part on
1 can bamboo shoots
1/2 pound leaf spinach
12 ounces firm tofu -- cut into 1 inch
2 cups short-grain rice -- cooked
1 package pickled vegetables
1 recipe dipping sauces -- (see, recipes)
4 cups chicken broth
1 piece kombu -- (kelp), about - 3 inches square -- (optional)

Preparation / Directions:

* rib-eye or New York steak, sliced paper thin 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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