Yellowtail Fish Shabu-shabu with Ume Plum and Plenty of Vegetables
Early summer is the season for umeboshi making in Japan. This recipe is called for yellowtail and umeboshi that has been pickled and ready to eat in half a year.
Photographed by Takashi Yoshida
Ingredients (Serves 2-3)
- 200 g yellowtail fish (for sashimi)
- 100 g daikon radish
- 1 naga-negi long onion
- 1/2 bunch potherb mustard greenNote
A tender vegetable, originally from the Kyoto region, with feathery, light green leaves.
- 4 umeboshi (pickled plums)
- 1,500 ml water
- 50 ml soy sauce
- 50 ml mirinNote
Sake made with alcohol and rice malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 1 tbsp konbu tea (granulated)Note
Drink made using dried konbu kelp in place of tea leaves. Comes in powder or fine strips.
- Yuzu pepper, to tasteNote
A spice of the Kyushu region. Made with minced red pepper, salt, and yuzu, a small citrus fruit. Ground into paste.
- 4 tbsp sesame oil
- 1 tsp salt
- 2 tsp wasabiNote
Japanese horseradish. Has a refreshing and hot pungent smell.
Cut the yellowtail fish into sogi-giri slices. Cut the daikon radish into thin strips 5 cm long. Cut the naga-negi long onion diagonally into thin slices. Cut the potherb mustard green into pieces 5 cm long.
Slicing the yellowtail fish into slices about 5 mm thick, slightly thinner than for sashimi, will provide the best texture in the finished result.
In a donabe clay pot, combine the ingredients for [A] and heat. When it comes to a boil, add the umeboshi (pickled plums) and vegetables.
When the vegetables have begun to cook through, dip in the yellowtail fish to cook it quickly, and eat seasoned to taste with your choice of umeboshi (pickled plum), yuzu pepper, or the dipping sauce prepared by combining the ingredients for [B].