Refreshing and Delicious Sea Bream Shabu-Shabu - Recipe Video
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Cook time
30 minutes
Ingredients 2 servings
- Sub Ingredients
- Sea bream200 g
- Daikon radish200 g
- Silk tofu150 g
- Mizuna mustard greens50 g
- Japanese honeywort30 g
- Japanese leek1
- Shiitake mushroom4
- Dashi
- Water800 ml
- Kelp (Kombu)10 g
- Cooking sake2 tbsp
- Salt1/2 tsp
- Sauce
- Ponzu sauce2 tbsp
- Grated daikon radish50 g
- Seven flavor chili pepperas needed
How to make
- Prepare. Peel daikon radish. Cut off the roots of mizuna mustard greens and Japanese honeywort. Cut off the hard tip for shiitake mushroom. Cut off the green part and root for Japanese leek.
- 1. Add water and kelp (kombu) to a clay pot and leave for about 30 minutes.
- 2. Use a peeler to thinly slice daikon radish. Cut silk tofu into 4 equal pieces. Cut mizuna mustard greens and Japanese honeywort into 2-inch wide pieces. Divide shiitake mushroom into the cap and stem, cut the cap in half, and break the stems with your hands. Diagonally cut Japanese leek into thin-sliced.
- 3. Add the remaining dashi soup ingredients in Step 1, heat over medium heat, and remove kombu just before boiling. Add Step 2 and sea bream, heat, and serve with a bowl of sauce ingredients and it's ready. When the ingredients are cooked, dip them in the sauce and enjoy.
Tips for cooking
Please use your favorite ingredients. Please adjust the sauce ingredients as you like. You can remove seven flavor chili pepper and enjoy it.