Yellowtail in a sake shabu-shabu with miso sauce
| Yellowtail (for sashimi) | 300g |
| White spring onion | 25g |
| Water | 1L |
| Kombu for dashi | 10g |
| Sake | 50ml |
| A | Miso (mixed, red and white) | 2tbsp |
| Douban jiang | 1 tsp. | |
| Sugar | 1 tbsp. | |
| Vinegar | 1 tsp. | |
| Water | 2 tbsp. | |
| Sesame oil | 1 tsp. |
By using soup made with sake, the sweetnes of yellowtail stands out and the texture gets more moisture. The shabu-shbu yellowtail is served with thinly shredded crispy green onions. The exquisite sauce with the depth of miso and the refreshing vinegar is an addictive taste. It will taste even better when served with the sake from the soup.
How to make it
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Slice the yellowtail, julienne the white spring onion and reserve.
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Put the ingredients A in a bowl, mix, and reserve in a small bowl for each servings.
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Heat the saucepan or donabe with water and kombu with weak heat, and remove kombu when it's about to boil.
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Add sake in the dashi, then boil it toblow off alcohol.
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Soak the yellow tail slices in the dashi to cook.
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Have them with the served sauce.
ABC Style Co.,Ltd is a group company of ABC Cooking Studio, which delivers cooking classes in and out of Japan, and is a comprehensive human resource company for food industry. We are mainly engaged in "human resource service" and "promotion and advertisement" business. In order to realize our corporate philosophy of "bringing joy and excitement to the world through food," we work together with experts to provide hands-on solutions to our clients' challenges.
We have a proven track record of recipe development, product promotion, events, demonstrations, marketing research, and more through our expertise.
We also leverage on the talent pool that has experienced ABC Cooking Studio in Asia to promote exports and conduct online business matching with foreign countries to create more Japanese food culture fans around the world.
Yellowtail, a species special to Japan, is a fish familiar on Japanese dining tables from olden days. Although delicious eaten raw in sashimi, carpaccio, etc., cooked dishes such as shioyaki (salt broiling) teriyaki and shabushabu bring out the tastiness of its fat.