Serves:

Ingredients:

Stephen Ceideburg
12 oz Firm tofu, cut into 1 inch
cubes
2 c Short-grain rice, cooked
Pickled vegetables
(purchased or homemade)
1 Or more dipping sauces (see
recipes)
4 c Chicken broth
1 Piece of kombu (kelp), about
1/2 lb Leaf spinach
1 cn Bamboo shoots
left on
1/2 lb Shabu shabu or sukiyaki
meat *
18 Sea scallops, cut in half
12 lg Prawns, shelled but tail
left on
12 lg Shiitake mushrooms, sliced
1/2 md Head napa cabbage, shredded
12 Green onions, cleaned,
trimmed, with part of green
3 inches square (optional)

Method:

* rib-eye or New York steak, sliced paper thin Place an electric wok electric skillet in the center of the table.
Arrange meat, seafood, vegetables and tofu on platters.
Place rice in a serving bowl and set on the table.
Set out bowls of pickles.
Set each diner's place with a plate, chopsticks (forks for the timid), a rice bowl and a small plate for pickles, plus individual bowls of dipping sauces.
Bring broth and kombu to a simmer in the wok or skillet.
Remove and discard kombu if used.
Let diners select and cook their own meat and vegetables in the broth, using their chopsticks or forks.
At the conclusion of dinner, pour remaining broth into bowls and pass around the table.
PER SERVING (not including pickled vegetables or sauces): 515 calories, 41 g protein, 67 g carbohydrate, 10 g fat (3 g saturated), 89 mg cholesterol, 205 mg sodium g fiber.
Karola Saekel writing in the San Francisco Chronicle, 7/14/9 3.