Slow Cooker Shabu Shabu
- Total Time
- 0:55
- Prep
- 0:25
- Cook
- 0:30
- Serves
- 4
- Difficulty
- Moderate
This Japanese, fondue-like dish is perfect for a small party. Just set out all the ingredients and let everyone cook their own meal in the well-seasoned broth.
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kombu2 sheet(s), 1/2 7 inch piece per serving
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water2 cup(s)
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fat free chicken broth2 cup(s)
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soy sauce3 Tbsp
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fresh lemon juice1 ½ Tbsp
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chives1 tsp, fresh, minced
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uncooked shrimp1 pound(s), jumbo, shelled, cut in half lengthwise**
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uncooked bok choy4 head(s), baby variety, separated into leaves (or 6 cups thinly sliced broccoli stalks)
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dried shiitake mushroom(s)2 cup(s), dried, thinly sliced
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yellow summer squash2 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.