Stephen Ceideburg
    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
           -left on
      1 cn Bamboo shoots

    1/2 lb Leaf spinach

     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

           -3 inches square (optional)
  * 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, 7/14/93.