HOME Recipe : Shabu-shabu-style with tuna

Shabu-shabu style with tuna

Adjust the amount of bonito soup stock to suit the size of the pot you will be using. Enjoy with your favorite condiments such as Shichimi chili peppers and yuzu pepper.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

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Cooking time: 10 minutes

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How to make it

Put the bonito soup stock in a small pot, heat it over and bring to a boil.

Add the shiitake mushrooms, shiitake mushrooms, kiri tuna, and chopped bean sprouts, and bring to a boil.

Remove from the heat and serve with ponzu sauce.

Ingredients for 1 person

Bite tuna

100g
Bonito dashi

200cc
Shimeji

30g
Bean seedlings

Appropriate amount
Shiitake

1 piece
Ponzu

Appropriate amount

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