🇯🇵 Japanese

Salmon Shabu Shabu

Name: Salmon Shabu Shabu
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: to taste Salt; 1, diced Garlic; 3 cloves, minced Ginger; 1/2 tsp White Pepper; 1 litre Stock or Broth; 300 g Napa Cabbage; 1 tbsp Neutral Oil; small handful Shiso Leaves; 500 g fillets Salmon; 1.5 litres Kombu Dashi; for dipping Ponzu Sauce

🇯🇵 Japanese

A clear, restorative japanese soup starring salmon — light on the palate, big on aroma. Ready in 27 minutes including prep.

Prep 10 min Cook 17 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Ginger3 cloves, minced
White Pepper1/2 tsp
Stock or Broth1 litre
Napa Cabbage300 g
Neutral Oil1 tbsp
Shiso Leavessmall handful
Salmon500 g fillets
Kombu Dashi1.5 litres
Ponzu Saucefor dipping

Instructions

1
Sweat the garlic in the Neutral Oil until translucent but not browned, about 5 minutes.
2
Add the ginger and white pepper and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the salmon.
4
Simmer gently until the salmon is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with shiso leaves and a grind of black pepper.

Chef's tip

For deeper flavour, toast the white pepper in the oil before adding anything wet.

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Video: Easy Japanese Shabu-shabu (Nabemono) · on YouTube