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Shabu Shabu Dinner

Cuisine: Japanese
Type: Fish, Meat
Serves: 6 people

Recipe Ingredients

1/2 lb 227g / 8ozShabu shabu or sukiyaki - meat *
18   Sea scallops - cut in half
12   Prawns - shelled but tail (large)
12   Shiitake mushrooms - sliced (large)
1/2   Napa cabbage - shredded
12   Green onions - cleaned, trimmed, with part o
1   Bamboo shoots
1/2 lb 227g / 8ozLeaf spinach
12 oz 340gFirm tofu - cut into 1 inch
2 cups 320g / 11ozShort-grain rice - cooked
  Pickled vegetables
1   Or more dipping sauces - (see, recipes)
4 cups 948mlChicken broth
1   Kombu - (kelp), about- 3 inches square (optional)

Recipe Instructions

* 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.

Southern Living


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