Shin Dong-min's Black Sea Bream Katsuo Shabu Shabu
A clean, delicate hot pot dish featuring fresh black sea bream thinly sliced and briefly blanched in a clear katsuo broth simmered using the 85-degree residual heat technique.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not overcook katsuobushi or leave it in the broth at high temperatures, as this can release bitter and unpleasant flavors; always steep it in residual heat after boiling to maintain clarity and purity.
- Avoid fully cooking the black sea bream like a soup, as it will become tough and lose its precious fatty richness; remove it as soon as the surface just begins to change color to enjoy the ultimate tenderness.
Recommended for
- Those who want to enjoy the rich, oily flavor of black sea bream in a soft, clean, and delicate way.
- People who appreciate the deep, clear natural umami of kombu and katsuobushi without added seasonings.
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