Fresh Wakame and Yellowtail Shabu-Shabu (Black Salt)

Name: Fresh Wakame and Yellowtail Shabu-Shabu (Black Salt)
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 bunch fresh wakame; 8 1/2 oz yellowtail (for shabu-shabu or sashimi); 1 onion; 1 pack mushrooms; 6 1/3 cups water (about 1500 ml); 3 pieces (4 inch) square) kombu; 1 pack dashi pack for boiling; 2 teaspoons (1.5) black salt (or regular salt); as needed Ponzu,; as needed Shiso leaves,

上尾紗里 @cook_40052362

I made yellowtail shabu-shabu using fresh wakame, which heralds the arrival of spring. Refer to this for how to boil fresh wakame. The trendy black salt adds a mild flavor.
The origin of this recipe
I received black salt. It tastes like a hot spring egg, and I got hooked. I also received fresh wakame, so I tried making yellowtail shabu-shabu with this black salt.

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Ingredients

Serves 4 servings

1 bunchfresh wakame
8 1/2 ozyellowtail (for shabu-shabu or sashimi)
1onion
1 packmushrooms
6 1/3 cupswater (about 1500 ml)
3 pieces (4 inch)square) kombu
1 packdashi pack for boiling
2 teaspoons(1.5) black salt (or regular salt)
as neededPonzu,
as neededShiso leaves,

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Steps

1

Wash the fresh wakame thoroughly under running water.
2

Bring a large pot of water to a boil and add the fresh wakame. It will turn green in 2-3 seconds, so be quick.
3

Once it turns green, drain it in a colander.
4

Cool it well under running water. Drain thoroughly.
5

The color changes this much from fresh. Consume within 2-3 days. You can also cut it into small pieces and freeze it.
6

In a pot, add 6 1/3 cups of water, kombu, and the dashi pack. Once it boils, add the black salt. If using regular salt, use a little less.
7

Cut the onion into 1/2-inch wide slices.
8

Wash the mushrooms (I used maitake this time) and cut them into small pieces.
9

Add the onion and mushrooms to the pot from step 6. Once it boils, add the sliced yellowtail and wakame. It's ready to eat when the yellowtail changes color.
10

Serve with ponzu if you like. If you're concerned about the fishy smell of the yellowtail, try wrapping it in shiso leaves before eating.