Shabu Shabu

The time we first wandered into the Ginza district of Tokyo, we found an out-of-the-way restaurant with a lunch special of shabu shabu. We didn't know what we were in for, but by ordering and waiting until the table next to us had also been served, we learned that this Japanese beef and vegetable fondue is named after the sound emitted as the tidbits are cooking in the broth. This is good served with rice and a green salad. Fruit salad, sweet yogurt, or green tea ice cream would be a fitting dessert.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 295 Calories

Ingredients

• ½ cup lemon juice
• ½ cup soy sauce
• 1 (8 ounce) can sliced bamboo shoots, drained
• 12 shiitake mushrooms, sliced
• 12 young spinach leaves, sliced
• 8 leaves Chinese cabbage, sliced
• 8 spring onions, cut into 2-inch pieces
• 2 (12 ounce) packages tofu, drained and cut into 1-inch cubes
• 4 ½ cups low-sodium chicken broth, divided

Recipe Instructions

Step 1

Arrange beef on a platter. Arrange bamboo shoots, mushrooms, onions, spinach leaves, and cabbage leaves on a second platter with tofu. (Or arrange tofu on a separate platter more space is needed.)

Step 2

Bring 4 cups broth to a boil in a saucepan.

Step 3

Meanwhile, whisk together remaining 1/2 cup broth, soy sauce, and lemon juice in a bowl. Portion dipping sauce into 6 very small bowls.

Step 4

Carefully transfer boiling broth to a fondue pot.

Step 5

Let guests use chopsticks or forks to cook beef, tofu, and vegetables in the hot broth, then dip in dipping sauce and eat.