Shabu Shabu Dinner
| Yield: | 6 Servings |
| Categories: | Meats, Fish |
| 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) |
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