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"The time we first wandered into the Ginza district of Tokyo, we found a 'hole-in-the-wall' restaurant with a lunch special of shabu shabu. 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 the approach to this Japanese beef and vegetable fondue. The name is supposed to be the sound made by the cooking tidbits in the broth."
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Ingredients35 m servings 295
Original recipe yields 6 servings
- Arrange beef on a platter; spinach, mushrooms, bamboo shoots, cabbage, and onions on another platter; and tofu on a third platter or with the vegetables.
- Combine soy sauce, lemon juice, and 1/2 cup chicken broth in a bowl; portion dipping sauce into 6 very small bowls.
- Pour remaining broth into a saucepan and bring to a boil. Transfer hot broth to a fondue pot.
- Serve with chopsticks or forks. Individuals cook their own portions of meat, vegetables, and tofu in the boiling broth, then dip in dipping sauce and eat.
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- Cook's Notes:
- You can use your favorite Asian sauce in place of the homemade dipping sauce, if you prefer.
- This is good served with rice and green salad as side dishes. At the end of the meal, pour leftover dipping sauce to taste into the remaining broth and serve as soup. Fruit salad, sweet yogurt, or green tea ice cream would be a fitting dessert.
Per Serving: 295 calories; 12.5 12.3 35.3 52 1368 Full nutrition