Shabu-shabu is a Japanese variant of hot pot. The name shabu-shabu is derived from the “swish swish” sound of cooking the meat in the pot. The dish is related to sukiyaki in style, in that both use thinly sliced meat and vegetables and are usually served with dipping sauces. It is considered a winter dish, but is eaten year-round. (Wikipedia)
- 1 lg. round steak, partially frozen
- 4 chicken breasts, boneless, skinless, partially frozen
- 1 head bok-choy or napa cabbage
- 1 lb. tofu, cubed
- 1 bunch green onions
- 1/2 doz. shrimp, optional
- 6 cans chicken stock
- Electric wok or fondue or electric skillet
- Special Soy Sauce – 3 parts soy to 1 part lemon juice and 3 tablespoons sesame seeds
- Housin Sauce
- 1 full recipe brown rice
- Bamboo skewers
- Assorted sm. bowls for dipping, chop sticks
- Fortune cookies & ice cream for dessert
- Prepare each plate earlier in afternoon and refrigerate. Prepare rice according to package directions. Prepare soy sauce. Slice carrots into curls, slice bok choy, slice meat very thin, cube tofu, trim green onions.
- Put sampling of each on every plate. Give each person a small bowl of soy sauce, hoisin sauce and rice near their plate, along with chopsticks, silverware and skewers.
- Everyone dips skewers of meat and vegetables into broth to cook. Serve broth after all food is gone.