Slow cooker shabu shabu
Fat free chicken broth
16 oz, jumbo, shelled, cut lengthwise in half each (keep slightly frozen for easier slicing)
Uncooked bok choy
4 head(s), baby-variety, separated into individual leaves (or 6 cups thinly sliced broccoli stalks)
Dried shiitake mushroom(s)
2 cup(s), dried, thinly sliced
Yellow summer squash
1 large, or 2 small, trimmed and thinly sliced
Fresh lemon juice
1 tsp(s), fresh, minced
- Rinse kombu sheets under cold running water. Place kombu in a large bowl and submerge in cold water for 15 minutes; drain.
- Combine 2 cups of water and broth in a medium saucepan; add kombu and bring to a simmer. Once simmering, remove and discard kombu. Pour broth mixture into a fondue pot, slow cooker or chafing dish; keep at a simmer over low heat. (Note: Kombu, a type of seaweed, is often available in supermarkets’ ethnic sections or in natural food stores. It gives the broth a slightly fish-like taste. If desired, omit the kombu and use 3 cups of chicken broth and 1cup of water for a more mild-flavoured broth.)
- To serve, divide shrimp, bok choy, mushrooms and squash among 4 serving plates. Stir together soy sauce, lemon juice and chives in a small bowl; leave in 1 bowl or divide sauce among 4 smaller bowls.
- Using a skewer, fondue fork or other long-handled fork, swirl shrimp and vegetables, one piece at a time, through broth until cooked through, about 1 to 3 minutes. Dip cooked shrimp or vegetables into sauce and eat.
- Yields about 3 cups per serving.