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This is one of those elegant donabe preparations that last in the memory. The fish and dashi work together in harmony and the vegetables are the perfect combo to round out the flavor. Then take it step further by dipping it in the fragrant sesame ponzu sauce.
Note: This recipe is only for a single serving, so simply multiply the ingredients quantities by how many guests you plan to serve. In addition, if you do a finishing shime, which is a bonus course in many nabe recipes, I would suggest making a porridge with cooked rice, egg and chives.

Serves 1

Ingredients:
16 ounces dashi
1 teaspoon Nitto Jozo White Tamari
1 teaspoon Suehiro Usukuchi Shoyu
1 teaspoon mirin
1 teaspoon sake
2 tablespoons, Suehiro Ponzu Sauce
½ teaspoon Wadaman Golden Sesame Paste
1 teaspoon Wadaman Golden Sesame Seeds, lightly crushed
4 ounces Hamachi (Japanese amberjack or yellowtail fish), sliced ¼ inch thick
4 ounces king trumpet mushrooms, cut into ½ inch wide and 2 inches long pieces
¼ bunch of mizuna, washed
3 ounces Japanese negi or scallions, cut into 2-inch pieces
5 ounces Napa cabbage, cut into bite size strips
Yuzu Koshuo (optional)
Cooked Rice (optional)
Egg, well beaten (optional)
Chives for garnish (optional)

Method:
How to prepare:
Bring the dashi, white tamari, shoyu, mirin and sake to a light simmer in small donabe. In the meantime, mix the ponzu, sesame paste and seeds in a small serving bowl and arrange the hamachi and vegetables on a platter.

How to eat:
At the table, when your seasoned dashi comes to simmer, use your chopsticks to add a piece of hamachi to the broth and cook it for 20 to 30 seconds or until just cooked through. Remove the fish from the broth, dip in the ponzu sauce and then eat. Now add one or two of each vegetable to the broth and bring back to simmer, letting it cook for 1 to 2 minutes. Remove a piece of simmered vegetable, dip in the ponzu sauce and then eat.

Repeat this process until the fish and vegetables are all gone. Once all fish and vegetables have been eaten, you can either drink the remaining broth or make shime out of it.

To make a Optional Shime Course:
For the Shime, bring the remaining broth to a boil, add the cooked rice and simmer until the broth starts to thicken like a porridge. Turn off the burner, then stir in the beaten eggs and let stand, covered, for 1-2 minutes. The mixture should be a cross between a custard and egg drop soup (with rice of course). Top with chives and serve. 

Optional, you can add the yuzu koshuo to the ponzu sauce or broth to spice things up.



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