Shabu shabu dinner Recipe

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Shabu shabu dinner

Artist:	_	Yield:	6
Categories:	Asian, Beef, Dinner, Ethnic, Japanese, Seafood	Rating:	0
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Ingredients:

		Stephen Ceideburg
1/2	lbs	Shabu shabu or sukiyaki
		-meat *
18		Sea scallops, cut in half
12	large	Prawns, shelled but tail
		-left on
12	large	Shiitake mushrooms, sliced
1/2	med	Head napa cabbage, shredded
12		Green onions, cleaned
		-trimmed, with part of green
		-left on
1	can	Bamboo shoots
1/2	lbs	Leaf spinach
12	oz	Firm tofu, cut into 1 inch
		-cubes
2	cup	Short-grain rice, cooked
		Pickled vegetables
		-(purchased or homemade)
1		Or more dipping sauces (see
		-recipes)
4	cup	Chicken 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.
2	Arrange meat, seafood, vegetables and tofu on platters.
3	Place rice in a serving bowl and set on the table.
4	Set out bowls of pickles.
5	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.
6	Bring broth and kombu to a simmer in the wok or skillet.
7	Remove and discard kombu if used.
8	Let diners select and cook their own meat and vegetables in the broth, using their chopsticks or forks.
9	At the conclusion of dinner, pour remaining broth into bowls and pass around the table.
10	Per 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.
11	Karola saekel writing in the san francisco chronicle, 7/14/93