Prep 20 mins
Cook 0 mins
Shabu shabu is an Asian version of fondue. Instead of cooking the food in boiling oil, it's cooked in boiling broth. At the end of the shabu shabu meal, noodles are added to the broth and what results is a wonderful soup that has been flavored by all of the foods that went before. Ideally, you should have a Mongolian hotpot or a Chinese firepot for this dish, but you can use a regular fondue pot or chafing dish using canned heat. It's wise to heat the broth on the kitchen stove, then transfer it to the tabletop cooker. From an old newspaper clipping.
- 10 cups chicken broth (either store bought or home made)
- 1 lb lean beef, cut bite sized
- 1 1⁄2 lbs boneless skinless chicken breasts, cut bite sized
- 6 chicken livers, cut in half
- 1⁄2 lb firm white fish, cut bite sized (your choice of fish)
- 1⁄2 lb mushroom
- Chinese cabbage, cut up
- fresh spinach, cut up
- 10 green onions, cut into 2-inch lengths
- 8 ounces chinese noodles, soaked and drained (saifun)
- dipping sauce (Shabu Chili Sauce or Sesame Seed Sauce)
- Heat broth to boiling on stove; transfer to fondue or other tabletop cooking unit; keep flame high enough to continue boiling.
- Let each guest cook the pieces of beef, chicken, fish, liver and mushrooms to their liking, dipping each piece into shabu sauce or sesame seed sauce before eating.
- When meat is almost gone, place the spinach, Chinese cabbage and onions into broth; stir for three minutes.
- Guests help themselves to the vegetables.
- When the vegetables are finished, add the noodles to broth; cook for five minutes and ladle into individual bowls.