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I’ve filmed new videos about how to cook Japanese home cuisine, cold shabushabu.

If you cannot find Ponzu sauce, you can fix it with following ingredients for 2 people.
-2.5 tbsp of soy sauce
-2 tbsp of citrus or lemon juice
-1/2 tbsp of rice wine vinegar
-1/2 tbsp of cooking wine
-1 tsp of mirin
-dried kelp 2 x 3 cm
-dried bonito flakes

1)Prepare a small pan and boil cooking wine and mirin.
2)Squeeze citrus or lemon (remove seeds) and get 2 tbsp of juice.
3)Add 1) + 2) + soy sauce in a bowl.
4)Add dried kelp and dried bonito flakes to 3).
*Use a sachet for dried bonito flakes so that you can take it away easily later.
5)Wrap it, put it in a fridge to wait for 1-2 days.
6)Take out the kelp and the bonito flakes, and the sauce is ready!

Ponzu sauce can be used on Tofu, salad, meat, dumpling and various ways just like this example. It’s useful and healthy because it’s free from oil.

I think shabushabu is healthy because we can have good volume of vegetables while pork and sauce are almost free from oil.

Here’s the dinner picture! We had cold shabushabu with somen!
How Japanese, and how summer!!