Steps

1. Dampen a paper towel with Cooking Sake (Rice Wine) and wipe both sides of the kelp to infuse.
   🕒 01:17
2. Place the halibut fillet on top of the kelp, layer another piece of kelp on top, and wrap tightly with plastic wrap.
   🕒 01:35
3. Refrigerate the wrapped halibut overnight to age with kelp. (The key is here!) If you're in a hurry, you can slice it thinly and age for a shorter time.
   🕒 01:44
4. Peel off the aged kelp from the halibut and tear it into pieces to add to the pot.
   🕒 02:44
5. Add water, canned whole clams in water 1 can, dried shrimp 30g, and dried shiitake mushrooms 2 pieces (rehydrated) to the pot and bring to a boil.
   🕒 03:04
6. Simmer on low heat for 40-50 minutes to extract the broth.
   🕒 03:42
7. Remove the pit from the pickled plum and mash it. Dilute with Cooking Sake (Rice Wine).
   🕒 03:55
8. Heat White Sesame Oil 60ml in a small saucepan.
   🕒 04:05
9. In a bowl, combine grated ginger 20g and salt 1 tsp. Pour the hot White Sesame Oil over it and mix.
   🕒 04:22
10. Add the mashed pickled plum while it's still hot and mix to create the sauce.
    🕒 04:59
11. Slice the kelp-aged halibut into thin pieces and arrange on a plate. (The key is here!) For shabu-shabu, it's best to cut it slightly thicker.
    🕒 05:52
12. Shabu-shabu the halibut in the broth from the pot. It's ready to eat when the surface is lightly white and the inside is still rare.
    🕒 07:36
13. Dip in the sauce to your liking.
    🕒 07:46
14. Enjoy with seasonal vegetables added to the pot. (The key is here!) Adding mushrooms first will make the broth more delicious.
    🕒 08:24
15. At the end of the meal, enjoy the halibut-flavored broth with Chinese noodles or rice.
    🕒 08:50