*  Exported from  MasterCook  *
 
                             SHABU SHABU DINNER
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
      1/2   lb           Shabu shabu or sukiyaki
                         -meat *
   18                    Sea scallops, cut in half
   12       lg           Prawns, shelled but tail
                         -left on
   12       lg           Shiitake mushrooms, sliced
      1/2   md           Head napa cabbage, shredded
   12                    Green onions, cleaned,
                         -trimmed, with part of green
                         -left on
    1       cn           Bamboo shoots
      1/2   lb           Leaf spinach
   12       oz           Firm tofu, cut into 1 inch
                         -cubes
    2       c            Short-grain rice, cooked
                         Pickled vegetables
                         -(purchased or homemade)
    1                    Or more dipping sauces (see
                         -recipes)
    4       c            Chicken broth
    1                    Piece of kombu (kelp), about
                         -3 inches square (optional)
 
   * 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.
   
   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.
   
   Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
  
 
 
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