Buri Nabe Yellowtail Hot Pot

Fatty fish slices turning pearly in a crystal-clear broth. Steam carries aromas of dashi and mirin, while the radish soaks up the cooking juices.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 724
• Protein: 79 g
• Carbs: 22 g
• Fat: 35 g

Ingredients

• 600 g Atlantic mackerel ( thickly sliced )
• 1 L dashi stock
• 4 tbsp soy sauce
• 3 tbsp mirin
• 3 tbsp Sake or rice alcohol
• 300 g firm tofu ( in 3cm cubes )
• 200 g Korean radish ( in half-moons )
• 1 piece Leek ( diagonally sliced )
• 8 piece shiitake mushroom ( stems removed )
• 200 g Spinach ( whole leaves )
• 600 g Yellowtail (Buri) ( sliced into 1 cm pieces )
• 150 g Garland chrysanthemum ( washed and trimmed )

Instructions

1. Prepare the fish

   Slice the yellowtail and mackerel into 1 cm thick pieces. Blanch them for 10 seconds in boiling water then plunge them into ice water to firm the flesh and remove impurities.

2. Cut the garnishes

   Cut the radish into 5 mm half-moons, the leek into 2 cm diagonal slices, and the tofu into large regular cubes. Score a cross on the caps of the shiitake mushrooms.

3. Start the broth

   In a pot, pour the dashi, sake, mirin, and soy sauce. Bring to a simmer. The liquid should be hot but never reach a rolling boil.

4. Simmer the nabe

   Add the radish and mushrooms. When tender, add the fish and tofu. Carefully skim the foam from the surface to keep the broth perfectly clear.

5. Finish with herbs

   Add the spinach and shungiku on top. As soon as they wilt and their green becomes vibrant, the dish is ready to be served at the center of the table.

Chef's tips

• Initial blanching of the fish is crucial to prevent the broth from becoming cloudy or smelling too strong.
• Do not let it boil once the fish is added, the flesh would toughen instead of staying tender.

Storage

Best eaten immediately. Leftover broth can be used the next day to cook rice (Zosui).