A refreshing and healthier take on Japanese shabu shabu using seafood and shiitake mushrooms instead of the usual sliced beef. The broth is made with dried kelp and water, making it a light alternative to traditional hot pots.
1: Make the broth base by combining dried kelp and water in a pot.
2: Heat the broth until it reaches a steaming point.
3: Prepare the seafood and shiitake mushrooms.
4: Cook the seafood and mushrooms in the hot broth until done.
