Buri Nabe Yellowtail Hot Pot
Ingredients
- 600 gAtlantic mackerel (thickly sliced)
- 1 Ldashi stock
- 4 tbspsoy sauce
- 3 tbspmirin
- 3 tbspSake or rice alcohol
- 300 gfirm tofu (in 3cm cubes)
- 200 gKorean radish (in half-moons)
- 1 pcLeek (diagonally sliced)
- 8 pcshiitake mushroom (stems removed)
- 200 gSpinach (whole leaves)
- 600 gYellowtail (Buri) (sliced into 1 cm pieces)
- 150 gGarland chrysanthemum (washed and trimmed)
Method
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.
- 1
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 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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Best eaten immediately. Leftover broth can be used the next day to cook rice (Zosui).
