Kasahara-Style Yellowtail Shabu-Shabu

Make the homemade ponzu: combine soy sauce, simmered (alcohol-burned-off) sake, sugar, mirin, vinegar, and yuzu juice; add dashi kombu and rest in the fridge.

Cut the vegetables. Trim the enoki root and tear apart roughly. Slice the long onion diagonally. Cut the mizuna into 5cm lengths. Peel the daikon into ribbon strips with a peeler.

Slice the yellowtail thinly. Lay the slices on a plate; roll the smaller pieces like rose petals at the center.

In a pot, combine water, dashi kombu, light soy sauce, and mirin and bring to a gentle simmer.

Prepare the condiments: sliced scallion and momiji-oroshi (grated daikon mixed with ichimi togarashi).

Make the second dipping sauce: combine wasabi, sesame oil, coarse black pepper, and salt in a bowl.

Add vegetables to the pot, then briefly swish each yellowtail slice through the broth and dip in either the ponzu or sesame-oil sauce.