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Profile Image Eduard Xatruch, Oriol Castro & Mateu Casañas

Tuna belly shabu-shabu with miso soup



Recipe Image 1916


4 servings

One day before preparing the dish, we should remember to make the ponzu sauce, since it is necessary to mix all the ingredients and let them macerate for 24 hours in the refrigerator. It is also necessary to rehydrate the wakame seaweed beforehand: we cover the wakame seaweed with cold water, then clean and change the water. We Keep the seaweed covered with water in the refrigerator for 12 hours to hydrate.

For the rest of the dish, we start by cutting off the stems of the shiitake mushrooms. Blanch them in boiling water for 5 seconds. In a casserole, add the chopped fresh ginger, the chopped garlic clove and the olive oil. When they begin to brown, add the shiitake and remove from the heat. Rectify the salt and let cool at room temperature.

For the miso soup, mix the water with the Xantham and blend with an electric mixer until there are no lumps. Add the rest of the ingredients, blend until you obtain a homogeneous mixture and keep in the refrigerator.

Clean the tuna belly removing the skin and bones, and make slices of 0.3 cm thick and rectangular in shape, about 3 x 4 centimeters. We should try to cut the tuna belly just when we are about finishing the dish to prevent it from oxidizing.

When it is time to serve the dish, heat the miso soup in a casserole suitable for serving at the table. Add half of the well-drained hydrated seaweed to the soup and bring to a boil. Distribute the tuna belly slices on the base of a plate, and intercalate a salad with volume with the drained wakame and the shiitake confit coated with a little toasted white sesame.

Prepare four bowls with 20 g of ponzu sauce in each one and serve them together with the miso soup casserole and the plate with the tuna belly. The diner, with the help of tongs, will dip (shabu) the tuna slices for 1 second in the soup and then soak (shabu) them in the ponzu sauce. Once the tuna is eaten, the miso soup from the casserole is served in 4 bowls to be eaten as if it were a soup.

This dish is a 20th century Japanese adaptation of the “Hot pot”, an ancient dish of Chinese origin, a kind of fondue. The Japanese name comes from the onomatopoeia of dipping or soaking food.


For the Ponzu sauce

  • 40 g of lemon juice
  • 40 g of orange juice
  • 40 g of rice vinegar
  • 150 g soy sauce
  • 1 g powdered dashi
  • 4 g fresh ginger

For the shiitake confit

  • 12 small shiitake
  • 100 g of olive oil
  • 10 g fresh ginger
  • 1 clove of garlic
  • Salt

For the hydrated wakame

  • 10 g dried wakame

For the miso soup

  • 1 liter water
  • 80 g white miso
  • 3 g sesame oil
  • 2 g powdered dashi
  • 1 g Xanthan
  • 50 g soy sauce

For the tuna belly slices

  • 500 g tuna belly

Other ingredients

  • 5 g toasted white sesame‏

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