Two broths, one table. This shabu-shabu pairs silky pork in a soy-milk and miso broth with delicate yellowtail in a light kombu dashi — cooked side by side on the BRUNO Compact Hot Plate so everyone swishes, dips and shares as they go.
Ingredients
For the pork side (soy-milk miso broth)
- 200g thinly sliced pork (shabu-shabu cut)
- ¼ Chinese leaf (napa cabbage), in bite-size pieces
- ¼ daikon, grated and squeezed into ~6 small balls
- A handful of pea shoots
- 3–4 lemon slices
- 250ml unsweetened soy milk
- 250ml water
- 1 tin scallops (use the liquid too)
- 1½ tbsp miso
- 1½ tbsp mirin
- Dipping sauce: 60ml sesame sauce (goma dare), 3cm garlic paste, 10g chopped spring onion, chilli oil to taste
For the yellowtail side (kombu dashi broth)
- 200g sashimi-grade yellowtail (buri), sliced
- ½ red-meat radish, half-moon sliced
- 5–6 cherry tomatoes
- ⅓ daikon, sliced lengthways
- ½ leek, in 4cm pieces
- 300ml straight mentsuyu (noodle soup base)
- 200ml water
- 1 piece kombu (5cm)
- 1 tbsp soy sauce
- 1 tsp dashi granules
- 1 tbsp sake
Method
- Prep: cut the Chinese leaf into bite-size pieces. For the yellowtail side, half-moon slice the red radish, slice the daikon lengthways and cut the leek into 4cm pieces. Squeeze the grated daikon dry and shape into about six small balls.
- Mix all the pork dipping-sauce ingredients together and set aside.
- Add each broth and its ingredients to its own side of the divided pot, and heat on MED until the broths are hot and the vegetables are tender.
- Swish the pork and the yellowtail through their broths until just cooked, then dip and enjoy. Top up the broths as they reduce.
Tip: Keep the soy-milk side at a gentle steam rather than a hard boil, or the soy milk can split. Finish the dashi broth with udon for a soothing last course.
Hosting a hotpot evening? Read our guide to hosting a Japanese hotpot night, or browse all our BRUNO hot plates.
Equipment used
Recipe by BRUNO Official.