Buri Shabu-Shabu and Homemade Ponzu Recipe (Fresh Yellowtail Hot Pot with Mochi and Vegetables)

We are making Buri Shabu-Shabu, yellowtail hot pot. Immerse the fish in the broth for a second to taste. This is a healthy hot pot with lots of vegetables.

Buri Shabu-Shabu
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Course Hot Pot, Main Dish
Cuisine Japanese
Cook Time 30 minutes
Soaking kombu seaweed in water is not included in cook time.
Servings
people
Course Hot Pot, Main Dish
Cuisine Japanese
Cook Time 30 minutes
Soaking kombu seaweed in water is not included in cook time.
Servings
people
Votes: 0
Rating: 0
You:
Like this recipe? Leave a 5 Star Rating! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
  • 250g Fresh Yellowtailburi
  • 1/2 Carrot
  • 2 Shiitake Mushrooms
  • 1/2 Long Green Onion (Naganegi)
  • 1/2bundle Mizuna Greenssubstitute: any leafy vegetable that has a mild flavor, ex. bok choy, komatsuna or boiled spinach
  • 6pieces Kirimochifor shabu-shabu, rice cake
Seasonings
Homemade Ponzu (serves 4-5)
Instructions
  1. First, let’s make the ponzu sauce. Cut the yuzu citruses in half and squeeze out the juice with a citrus juicer.
  2. Measure out 75~100ml (2.5~3.4 fl oz) of the juice in a bowl. You can substitute any type of sour citrus for the yuzu. For example, lemon or lime.
  3. Put the bonito flakes and dashi kombu seaweed into a dressing bottle.
  4. Pour in the yuzu juice, soy sauce and mirin.
  5. Close the bottle, shake and mix the sauce well. Let it sit in the fridge for more than 24 hours. When rushed, let it sit for about 3 hours.
  6. Now, let’s cut the vegetables. Cut off the stem end of the carrot and remove the skin with a peeler.
  7. Then, shave long thin strips of the carrot with the peeler.
  8. Remove the stem of the shiitake mushrooms, make a cut into the caps and tear them in half.
  9. Slice the long green onion using diagonal cuts.
  10. Cut the mizuna greens into about 6cm (2.4") pieces. You can substitute any leafy vegetable that has a mild flavor.
  11. Next, let’s prepare the buri, fresh yellowtail. Slice the yellowtail into about 2~3mm (0.1") slices using diagonal cuts.
  12. Line up the slices on a plate. Next to the yellowtail, place the carrot, shiitake, long green onion and mizuna greens.
  13. And now, let’s cook the Buri Shabu-Shabu! The dashi kombu seaweed has been soaked in water for 30 minutes. Pour the dashi stock and kombu seaweed into a pot and turn on the burner.
  14. Meanwhile, pour the homemade ponzu sauce into a bowl and add the grated daikon radish and chopped spring onion leaves.
  15. Just before the stock begins to boil, remove the kombu seaweed.
  16. Add the sake and the salt, and stir.
  17. Place the carrot and shiitake into the pot. Then, add the long green onion and mizuna greens.
  18. And here is the rice cake for shabu-shabu.
  19. Now, using a pair of chopsticks, stir the yellowtail in the hot broth.
  20. Dip it into the ponzu sauce and enjoy the buri shabu.
  21. We recommend not to cook the fresh buri too much, leaving the inside rare to medium rare.
Recipe Notes
  • Store the ponzu in the fridge. As time passes, it will taste milder, making the sauce more delicious.
  • You can also strain the ponzu sauce to remove the kombu seaweed and bonito flakes.
  • You should also check our Beef Shabu-Shabu video.

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Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.

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