As the fondue pot was already out from last night, we decided to make Shabu-shabu tonight.
For vegetables, we emptied out the refrigerator and used tofu, baby corn, shiitake mushrooms, green beans, baby bok choy and cauliflower, served along with a bowl of rice.
The fondue pot was filled with a light veg broth made with kombu. Then the vegetables were put on a fondue fork, and dipped into the pot, swishing back and forth (which is where it gets the name "shabu-shabu"). The vegetables were then dipped in a ponzu sauce, and finally added to the bowl of rice.
We all crowded around the fondue pot so we didn't have to reach too far to get the veggies back in the bowl or lose any on the table. ;)
Once all the vegetables were finished up, we took the leftover broth and added it to the remaining rice, and ate it like a soup.
The kids have had a lot of fun and have really enjoyed the last two nights worth of meals -- it's been something completely different and a nice change of pace for everyone.