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.
Cook Time | 30 minutes |
Soaking kombu seaweed in water is not included in cook time. |
Servings |
people
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Translator | Get Francis Mug |
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Ingredients
250 g Fresh Yellowtail buri 1/2 Carrot 2 Shiitake Mushrooms 1/2 Long Green Onion (Naganegi) 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
Broth
800 ml Water 1 sheet Dashi Kombu Seaweed 10x10cm/4"x4" 3 tbsp Sake 1/2 tsp Salt
Toppings
Grated Daikon Radish Spring Onion Leaves chopped Shichimi Chili Pepper
Homemade Ponzu Sauce (serves 4-5)
75-100 ml Yuzu Juice substitute: any type of sour citrus juice 100 ml Soy Sauce 100ml for 4-5 people 2 tbsp Mirin 3 g Dashi Kombu Seaweed 3 g Katsuobushi (Bonito Flakes)
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
Recipe Notes
Store the ponzu sauce 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.