Shabu-Shabu

Thinly sliced wagyu beef and vegetables swished briefly through a simmering kombu broth at the table.

Ingredients

• 600g sushi-grade tuna
• 400g panko breadcrumbs
• 1 tbsp grated fresh ginger
• 2 tsp wasabi paste
• 2 tbsp neutral vegetable oil
• 1 cup napa cabbage, sliced
• a handful of fresh chives, chopped
• a generous spoonful of mirin
• 2 cups water
• 1 tsp cracked black pepper
• 2 shiitake mushrooms, chopped

Instructions

1. 1

   Pat the fresh salmon fillets dry, season generously with salt, pepper, and shichimi togarashi, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the fresh salmon fillets until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced scallion whites and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the white sesame seeds and napa cabbage, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the fresh salmon fillets to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the fresh salmon fillets is tender and cooked through, roughly 20 mins.

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