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Photo of Slow Cooker Shabu Shabu by WW

Slow Cooker Shabu Shabu

0
Points®
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
4
Difficulty
Moderate
This Japanese, fondue-like dish is perfect for a small party and really highlights the versatility of a slow cooker. The broth is mainly flavored with Kombu, a type of seaweed that was once hard to find and how is sold in many markets as a snack item. Create a fun and interactive meal by setting out all the ingredients so everyone cooks their own meal in the well-seasoned broth. If you prefer other fish or scallops, be sure to know their proper cooking level and make the portions small like our halved shrimp so the cook quickly and with ease. Serve with some sticky rice tossed with toasted sesame seeds and some other fresh veggies such as radishes and carrots for a full array of flavors and textures.

Ingredients

Kombu

2 sheet(s)

Water

2 cup(s)

Fat free chicken broth

2 cup(s)

Soy sauce

3 Tbsp

Fresh lemon juice

1½ Tbsp

Chives

1 tsp, fresh, minced

Uncooked shrimp

1 pound(s), jumbo, shelled, cut in half lengthwise**

Baby bok choy

4 head(s), separated into leaves (or 6 cups thinly sliced broccoli stalks)

Dried shiitake mushroom

2 cup(s), sliced, dried, thinly sliced

Uncooked yellow summer squash

2 small, trimmed, thinly sliced

Instructions

  1. Rinse kombu sheets under cold running water. Place kombu in a large bowl and submerge in cold water for 15 minutes; drain.
  2. 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.
  3. In a small bowl, stir together soy sauce, lemon juice and chives; divide sauce among 4 small condiment bowls. Divide shrimp, boy chok, mushrooms and squash among 4 serving plates, or arrange on a large serving platter.
  4. 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.
  5. Yields about 3 cups of shabu shabu ingredients per serving.

Notes

If you do not like the ocean flavor of the kombu, use 3 cups of chicken broth and 1 cup of water for a milder tasting broth.**Keep the shrimp slightly frozen for easier slicing.Use 1 pound of very thinly sliced chicken breast and thin carrot or asparagus strips for variety.

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