Buri Shabu-Shabu and Homemade Ponzu Sauce Recipe (Fresh Yellowtail Hot Pot with Mochi and Vegetables

Name: Buri Shabu-Shabu and Homemade Ponzu Sauce Recipe (Fresh Yellowtail Hot Pot with Mochi and Vegetables
Ingredients: 250 g Fresh Yellowtail (buri); 1/2 Carrot; 2 Shiitake Mushroom; 1/2 Long Green Onion (Naganegi); 1/2 bundle Mizuna Greens (substitute: any leafy vegetable that has a mild flavor, ex. bok choy, komatsuna or boiled spinach); 6 pieces Kirimochi (for shabu-shabu, rice cake); 800 ml Water; 1 sheet Dashi Kombu Seaweed (10x10cm/4"x4"); 3 tbsp Sake; 1/2 tsp Salt; Grated Daikon Radish; Spring Onion Leaf (chopped); Shichimi Chili Pepper; 75-100 ml Yuzu Juice (substitute: any type of sour citrus juice); 100 ml Soy Sauce (100ml for 4-5 people); 2 tbsp Mirin; 3 g Dashi Kombu Seaweed; 3 g Katsuobushi (Bonito Flakes)

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We are making Buri Shabu-Shabu, yellowtail hot pot. Immerse the fish in the broth for a second to taste. This is a healthy hot pot with lots of vegetables.

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Ingredients

250 g Fresh Yellowtail (buri)
1/2 Carrot
2 Shiitake Mushroom
1/2 Long Green Onion (Naganegi)
1/2 bundle Mizuna Greens (substitute: any leafy vegetable that has a mild flavor, ex. bok choy, komatsuna or boiled spinach)
6 pieces Kirimochi (for shabu-shabu, rice cake)
800 ml Water
1 sheet Dashi Kombu Seaweed (10x10cm/4"x4")
3 tbsp Sake
1/2 tsp Salt
Grated Daikon Radish
Spring Onion Leaf (chopped)
Shichimi Chili Pepper
75-100 ml Yuzu Juice (substitute: any type of sour citrus juice)
100 ml Soy Sauce (100ml for 4-5 people)
2 tbsp Mirin
3 g Dashi Kombu Seaweed
3 g Katsuobushi (Bonito Flakes)