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Yellowtail Shabu-shabu
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Yellowtail Shabu-shabu

duration

25 Minutes

Servings
2
Ingredients
  • 150g (5.3oz) Frozen yellowtail
  • 100g (3.5oz) Frozen imitation crab sticks
  • 100g (3.5oz) Enoki mushrooms
  • 100g (3.5oz) Pea shoots
  • 1/2 Carrot
  • 1/2 Green onion

Broth:

  • 400ml (13.5fl oz) Water
  • 50ml (1.7fl oz) Kikkoman Concentrated Hontsuyu
  • 50ml (1.7fl oz) Kimchi base
  • 1 Tbsp J-Basket organic sesame oil

Ponzu dipping sauce:

  • 4 Tbsp Ponzu soy sauce
  • ½ tsp Yuzu pepper
  • Chili oil, a small amount

Sesame dipping sauce

  • 2 Tbsp Mayonnaise
  • 1 Tbsp Ground white sesame seeds
  • 1 Tbsp Kikkoman aji mirin
  • 1 Tbsp Water
  • 1 tsp Miso
  • 1 tsp Kikkoman soy sauce
  • 1 tsp Grated garlic
Directions
  1. Thaw the frozen yellowtail and the frozen imitation crab sticks
  2. Cut the yellowtail into sashimi-like pieces about 5mm (0.2in) wide.
  3. Trim the roots of the enoki mushrooms and roughly break them apart.
  4. Trim the roots of the pea shoots.
  5. Peel the carrot into ribbons using a peeler.
  6. Cut the green onion in half lengthwise, then make a cross-cut.
  7. Arrange all ingredients in a well-balanced bowl.
  8. In a shabu-shabu pot, add the broth ingredients, heat over medium heat, mix, and bring to a gentle boil.
  9. While heating, make the ponzu dipping sauce and sesame dipping sauce separately in small bowls and serve in dipping sauce dishes.
  10. Quickly heat the ingredients in the broth, dip them in the sauces, and enjoy.
Dish Type / Ethnic Cuisine
Soup
,
Japanese