1 medium head cabbage or Chinese cabbage
1 tablespoon salt
2 cups boiling water
1 bunch green onions, blanched
2 blocks (20 ounces each) tofu
1 1/2 lbs sirloin steak, thinly sliced
4 carrots, sliced and blanched
1/2 pound fresh mushrooms, sliced
3 cans (14 1/2 ounce size) chicken broth
2 pieces (4-inch size) dashi konbu (Japanese dried seaweed for soup stock)
1/2 teaspoon salt
Remove cabbage leaves from core. Add the leaves and the 1 tablespoon salt to the water; boil 2 minutes. Drain, rinse with cold water, and drain again. Stack 4 leaves and roll them together. Slice into 1-inch sections. Tie each section with one green onion leaf. Repeat until all cabbage leaves are used. Cut tofu into 1-inch cubes. Arrange cabbage rolls, tofu, steak slices, carrots, and mushrooms on a large serving platter. When ready to serve bring ingredients to the dinner table. Put chicken broth, dashi konbu, and the 1/2 teaspoon salt into a shabu shabu pot or an electric skillet and bring to a boil; lower heat to simmer. Let each guest select a choice of food from the platter; swish it in the broth until it is cooked, and dip into Goma Joyu Dipping Sauce before eating. When food is cooked, serve the broth in bowls as a final course. Makes 6 servings.
Approximate nutrient analysis per serving:
500 calories, 23 g fat, 6 g saturated fat, 95 mg cholesterol, greater than 1200 mg sodium, 23 g carbohydrate, 9 g fiber, 11 g sugar, 55 g protein
Featured in Star-Bulletin on 05/17/06.