A simple and exquisite buri shabu with a decisive scallion sauce, introduced by Koutaro Kensuke. The special sauce, packed with scallions and ginger, melts the yellowtail into deliciousness. This dish, which the whole family can enjoy, is free of any fishy odor and can be eaten heartily.
Ingredients
Main Ingredients (2 servings)
- Yellowtail (Sashimi-grade) 1 block
- Mizuna Greens 1 bunch
- Leek 1 stalk
- Scallions 2-3 stalks
Seasonings
- Garlic 1 clove
- Cooking Sake (Rice Wine) 1/2 cup
- [A] Soy Sauce 2 tbsp
- [A] Grated Ginger 2 cloves
- [A] White Sesame Seeds 1 tsp
- Ponzu Sauce (to taste)
- Grated Daikon Radish (to taste)
- Yuzu Citrus (to taste)
Steps
- Cut off the green ends and root of the leek.
- Cut the leek into 4-5cm cylinders, then cut each into quarters lengthwise.
- Roughly chop the mizuna greens into 4-5cm lengths.
- Trim the roots of the scallions and finely chop them.
- In a bowl, combine the finely chopped scallions, Soy Sauce (2 tbsp), Grated Ginger (2 cloves), and White Sesame Seeds (1 tsp).
- Mix everything well to make the scallion sauce. [Key Tip!] You can add chili peppers to your liking.
- Crush the garlic. [Key Tip!] Crushing the garlic well enhances its aroma.
- Add water, Cooking Sake (Rice Wine) (1/2 cup), and crushed Garlic (1 clove) to a pot and bring to a boil.
- Add the quartered leeks to the boiling pot and lightly cook them. [Key Tip!] Cooking the leeks first helps to eliminate any fishy odor from the yellowtail.
- Prepare sashimi-grade yellowtail.
- Prepare Ponzu Sauce, grated Daikon Radish, and Yuzu Citrus in separate small bowls as desired.
- Shabu-shabu the cooked leeks, mizuna greens, and yellowtail sashimi in the pot, and enjoy with the prepared scallion sauce, Ponzu Sauce, grated Daikon Radish, and Yuzu Citrus.
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