Sea Bream Shabu Shabu

Name: Sea Bream Shabu Shabu
Ingredients: 1.2-qt (1.2 liter) water; 2 pieces (2” x 4”/ 5 cm x 10 cm each) kombu; 1/2 cup (120 ml) sake, optional; 1 lb (450 g) sashimi grade Tai (sea bream) fillet, skin on (can be substituted with your choice of white fish; 6 medium napa cabbage, cut into large bite-size pieces; 5 oz (150 g) oyster mushrooms; 6 oz (180 g) rehydrated wakame, cut into bite-size pieces; 4 green onions, cut thinly at a long angle; 14 oz (400 g) soft tofu, cut into 8 – 9 pieces; Some ponzu; Some finely grated daikon, mixed with Kanzuri (chili paste from Niigata), optional

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Ingredients

1.2-qt (1.2 liter) water
2 pieces (2” x 4”/ 5 cm x 10 cm each) kombu
1/2 cup (120 ml) sake, optional
1 lb (450 g) sashimi grade Tai (sea bream) fillet, skin on (can be substituted with your choice of white fish
6 medium napa cabbage, cut into large bite-size pieces
5 oz (150 g) oyster mushrooms
6 oz (180 g) rehydrated wakame, cut into bite-size pieces
4 green onions, cut thinly at a long angle
14 oz (400 g) soft tofu, cut into 8 – 9 pieces
Some ponzu
Some finely grated daikon, mixed with Kanzuri (chili paste from Niigata), optional