Buri Shabu-Shabu ぶりのしゃぶしゃぶ

Uploaded by cookingwithdog on 04.01.2013

Hi, I am Francis,
the host of this show "Cooking with Dog."
First, let’s make the ponzu sauce.
Cut the yuzu citruses in half
and squeeze out the juice with a citrus juicer.
You can substitute any type of sour citrus for the yuzu.
For example, lemon or lime.
Measure out 75 to 100ml (2.5~3.4 fl oz) of the juice in a bowl.
Put the bonito flakes into a dressing bottle.
Drop in the kombu seaweed.
Pour in the yuzu juice,
soy sauce
and mirin.
Close the bottle,
and mix the sauce well.
When rushed, let it sit for about 3 hours.
Now, let’s cut the vegetables.
Cut off the stem end of the carrot
and remove the skin with a peeler.
Then, shave long thin strips of the carrot with the peeler.
Remove the stem of the shiitake mushrooms,
make a cut into the caps
and tear them in half.
Slice the long green onion using diagonal cuts.
Cut the mizuna greens into about 2 inch (6cm) pieces.
You can substitute any leafy vegetable that has a mild flavor.
Next, let’s prepare the buri, fresh yellowtail.
Slice the yellowtail into about one eighth inch (2~3mm) slices
using diagonal cuts.
Line up the slices on a plate.
Next to the yellowtail,
place the carrot,
long green onion
and mizuna greens.
And now, let’s cook the Buri Shabu-Shabu!
Pour the dashi stock and kombu seaweed
into a pot
and turn on the burner.
Meanwhile, pour the homemade ponzu sauce into a bowl
and add the grated daikon radish
and chopped spring onion leaves.
Just before the stock begins to boil,
remove the kombu seaweed.
Add the sake
and the salt,
and stir.
Place the carrot and shiitake into the pot.
Then, add the long green onion and mizuna greens.
And here is the rice cake for shabu-shabu.
Now, using a pair of chopsticks,
stir the yellowtail in the hot broth,
dip it into the ponzu sauce
and enjoy the buri shabu.
We recommend not to cook the fresh buri too much,
leaving the inside rare to medium rare.
This is a healthy hot pot with lots of vegetables.
Store the ponzu in the fridge.
As time passes, it will taste milder,
making the sauce more delicious.
You can also strain the ponzu sauce
to remove the kombu seaweed and bonito flakes.
Good luck in the kitchen!