Slow Cooker Shabu Shabu
2 sheet(s), 1/2 7 inch piece per serving
Fat free chicken broth
Fresh lemon juice
1 tsp, fresh, minced
1 pound(s), jumbo, shelled, cut in half lengthwise**
Uncooked bok choy
4 head(s), baby variety, separated into leaves (or 6 cups thinly sliced broccoli stalks)
Dried shiitake mushroom(s)
2 cup(s), dried, thinly sliced
Yellow summer squash
2 small, trimmed, thinly sliced
- 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.
- 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.
- 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 of shabu shabu ingredients per serving.