| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains, Vegetables |
|
Meats, Fish |
6 |
Servings |
INGREDIENTS
|
|
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) |
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.
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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