KitchenNippon

Ingredients】 (５ Servings)
Yellowtail (ブリ / Buri)……500g
(Quality suitable for sashimi [切り身の刺身用 / Kirimi no sashimi-yō]. The meat may be either from the back or from the belly.)
Silken tōfu (絹Tōfu (豆腐 / Tōfu) / Kinudōfu)……1 block
Carrots (にんじん / Ninjin)……1
Enoki mushrooms (えのき / Enoki)……1 pack
Shimeji mushrooms (しめじ / Shimeji)……1 pack
Green onion (長ねぎ / Naganegi)……1
Mizuna (水菜 / Mizuna)……150g

Stock (だし / Dashi)
Water (水 / Mizu)……1 liter
Konbu (昆布 / Konbu)……1 slice (5cm)
Sake (酒 / Sake)……50ml
Salt (塩/ Shio)……1tsp

Ponzu Seasonings
Kujō onion (九条ねぎ / Kujō negi) or
Leeks (万能ねぎ / Bannō-negi)……50g
Daikon (大根 / Daikon)……300g grated
Shichimi tōgarashi (七味唐辛子 / Shichimi tōgarashi)……To taste

【How to Make】
① Fill a nabe pot (referred to as dohnabe [土鍋 or どなべ]) with a liter of water and a slice of konbu. Set this aside for about 30 minutes. Next, lay the yellowtail on a cutting board. Cut it into thin slices. Do this by holding the end of the fish against the cutting board with the fingers of one hand and using your other hand to slice down and at an angle toward the hand holding the fish. Make each slice about 5mm thick. Arrange these slices so that they overlap one another on a plate.
② Cut the silken tōfu into 10 equal portions. Skin the carrot and then use the peeler to make thin slices of carrot. Cut the hard bottom portions off of the enoki and shimeji mushrooms and divide both into small easy-to-eat portions. Chop the green onion diagonally, into small pieces. Rinse these in water for a minute or two and then drain. Cut the roots off of the mizuna and then cut it into 5cm lengths. Arrange all of the vegetables in separate groups on a plate.
③ Next, begin heating the nabe pot. You want to bring the water to a boil, but just before the water boils, remove the konbu and add the sake and salt. Once the water comes to a full boil, turn off the heat.
④ Slice the kujō onion (or leeks) diagonally, into thin rings. Skin and grate the daikon. Drain off most of the excess water.
⑤ Begin heating the stock again. Once the stock comes up to a low boil, begin eating in shabu-shabu style. In the case of the sliced vegetables, add them little by little to the hot stock and leave them in only long enough to warm them up or bring them to your desired level of doneness. After removing a slice of vegetable dip in the ponzu and enjoy. For the yellowtail, use chopsticks to grab individual pieces, dip/swish them in the stock only a few seconds, leaving the inside half cooked or raw, and then dip in the ponzu before eating.

Recipe Developed by:Machiko Tateno