shabu-shabu made with raw tea

I overheard a little rumor. It is a secret recipe that says shabu-shabu tastes better if it is served with fresh tea instead of regular broth.... It is said that it removes excess fat and tastiness from the meat and fish, and brings out the umami flavor even more!

This time, I would like to try it with "Buri Shabu" using Buri.

Namaicha Buri Shabu Recipe

Ingredients

Buri (for sashimi) 200g (7.05oz)
1/2 white negi (Japanese leek)
Vegetables of your choice such as radish, carrot, garland chrysanthemum As desired
About 700cc Kirin Nama Tea
Ponzu (Japanese vinegar) As desired

You can add whatever vegetables you like! This time, I used about 700cc of raw tea for two people, but you can adjust the amount according to the size of the pot and the number of people in it.

Cut the white onion into thin strips and

make

shiraganegi. Cut other vegetables into appropriate sizes. It is easier to eat carrots and radishes if they are cut into thin strips.


Put raw tea in a pot and heat it. When it boils, shabu-shabu the vegetables and the yellowtail. Serve with the sauce made of ponzu (Japanese citrus juice) and warmed raw tea (about 5-6 times the amount).

How does it taste?

YUMMY!!!! The sweetness of the fat of the yellowtail that melts softly in your mouth, and the slightly fragrant umami of the tea and pleasant astringent taste will refresh the aftertaste. The fishy smell disappears, and even though you eat a lot of fatty yellowtail, it does not feel heavy. The raw tea-tea buri-shabu is even tastier than I expected, and I think I'm going to be addicted to it.


I recommend soba for the end of the meal. Warm the buckwheat noodles, which have been rinsed with water, in a bowl of nama-cha (green tea), add ponzu (Japanese sauce made from ponzu vinegar) to the nama-cha dashi, which is infused with the umami of the buri, dip the buckwheat noodles in it and sip!