Placeholder Image

字幕列表 影片播放

  • Hi, I am Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s make the ponzu sauce.

  • Cut the yuzu citruses in half

  • and squeeze out the juice with a citrus juicer.

  • You can substitute any type of sour citrus for the yuzu.

  • For example, lemon or lime.

  • Measure out 75 to 100ml (2.5~3.4 fl oz) of the juice in a bowl.

  • Put the bonito flakes into a dressing bottle.

  • Drop in the kombu seaweed.

  • Pour in the yuzu juice,

  • soy sauce

  • and mirin.

  • Close the bottle,

  • shake

  • and mix the sauce well.

  • When rushed, let it sit for about 3 hours.

  • Now, let’s cut the vegetables.

  • Cut off the stem end of the carrot

  • and remove the skin with a peeler.

  • Then, shave long thin strips of the carrot with the peeler.

  • Remove the stem of the shiitake mushrooms,

  • make a cut into the caps

  • and tear them in half.

  • Slice the long green onion using diagonal cuts.

  • Cut the mizuna greens into about 2 inch (6cm) pieces.

  • You can substitute any leafy vegetable that has a mild flavor.

  • Next, let’s prepare the buri, fresh yellowtail.

  • Slice the yellowtail into about one eighth inch (2~3mm) slices

  • using diagonal cuts.

  • Line up the slices on a plate.

  • Next to the yellowtail,

  • place the carrot,

  • shiitake,

  • long green onion

  • and mizuna greens.

  • And now, let’s cook the Buri Shabu-Shabu!

  • Pour the dashi stock and kombu seaweed

  • into a pot

  • and turn on the burner.

  • Meanwhile, pour the homemade ponzu sauce into a bowl

  • and add the grated daikon radish

  • and chopped spring onion leaves.

  • Just before the stock begins to boil,

  • remove the kombu seaweed.

  • Add the sake

  • and the salt,

  • and stir.

  • Place the carrot and shiitake into the pot.

  • Then, add the long green onion and mizuna greens.

  • And here is the rice cake for shabu-shabu.

  • Now, using a pair of chopsticks,

  • stir the yellowtail in the hot broth,

  • dip it into the ponzu sauce

  • and enjoy the buri shabu.

  • We recommend not to cook the fresh buri too much,

  • leaving the inside rare to medium rare.

  • This is a healthy hot pot with lots of vegetables.

  • Store the ponzu in the fridge.

  • As time passes, it will taste milder,

  • making the sauce more delicious.

  • You can also strain the ponzu sauce

  • to remove the kombu seaweed and bonito flakes.

  • Good luck in the kitchen!

Hi, I am Francis,

字幕與單字

單字即點即查 點擊單字可以查詢單字解釋

B2 中高級

Buri Shabu-Shabu (Buri Shabu-Shabu)

  • 34 9
    阿多賓 發佈於 2021 年 01 月 14 日
影片單字