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.
- 250 g Fresh Yellowtail buri
- 1/2 Carrot
- 2 Shiitake Mushroom
- 1/2 Long Green Onion
- 1/2 bundle Mizuna Greens substitute: any leafy vegetable that has a mild flavor, ex. bok choy, komatsuna or boiled spinach
- 6 pieces Kirimochi for shabu-shabu, rice cake
Homemade Ponzu (serves 4-5)
First, let’s make the ponzu sauce. Cut the yuzu citruses in half and squeeze out the juice with a citrus juicer.
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.
Put the bonito flakes and dashi kombu seaweed into a dressing bottle.
Pour in the yuzu juice, soy sauce and mirin.
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.
Now, let’s cut the vegetables. Cut off the stem end of the carrot and remove the skin with a peeler.
Then, shave long thin strips of the carrot with the peeler.
Remove the stem of the shiitake mushrooms, make a cut into the caps and tear them in half.
Slice the long green onion using diagonal cuts.
Cut the mizuna greens into about 6cm (2.4") pieces. You can substitute any leafy vegetable that has a mild flavor.
Next, let’s prepare the buri, fresh yellowtail. Slice the yellowtail into about 2~3mm (0.1") slices using diagonal cuts.
Line up the slices on a plate. Next to the yellowtail, place the carrot, shiitake, long green onion and mizuna greens.
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.
Meanwhile, pour the homemade ponzu sauce into a bowl and add the grated daikon radish and chopped spring onion leaves.
Just before the stock begins to boil, remove the kombu seaweed.
Add the sake and the salt, and stir.
Place the carrot and shiitake into the pot. Then, add the long green onion and mizuna greens.
And here is the rice cake for shabu-shabu.
Now, using a pair of chopsticks, stir the yellowtail in the hot broth.
Dip it into the ponzu sauce and enjoy the buri shabu.
We recommend not to cook the fresh buri too much, leaving the inside rare to medium rare.
- 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.