White Tilefish & Badger Shabu-Shabu

Take the badger meat out of the freezer (about half a side) and thaw. The video shows it bone-in.

Bone out the badger meat and slice thinly. It's chewy, so thin slicing is recommended.

Carefully remove the white tilefish scales using the suki-biki (push-scraping) technique. The flesh itself is exceptional, so removing the scales is recommended for shabu-shabu.

Remove the head and innards of the white tilefish and fillet sanmai-oroshi style. Use a knife on the belly bones and shears on the central bones for efficiency.

Cut the filleted white tilefish into ~1cm-thick pieces for shabu-shabu. Don't remove the skin — score it instead so it cooks more evenly.

Soak Rausu and Rishiri kombu in water to make dashi, removing the kombu just before it boils. Adjust the broth with sake, salt, and soy sauce.

Grill the white tilefish bones until crisp and add them to the broth. Reduce for 20-30 minutes to extract the dashi from the bones.

Trim the seri roots to even lengths and cut, then separately cut the leaves. Slice the beauty heart radish thinly, and break the nameko and maitake into bite-size pieces.

Plate the prepared white tilefish, badger, seri, mushrooms, and beauty heart radish. Bring to the table with the shabu-shabu pot to serve.