Bonito Shabu-Shabu with Salt

Filet the morning-caught bonito, remove the bones and skin, and cut into blocks (saku).

Find the 'eye' of the muscle and slice diagonally toward yourself in long thin pieces. Slicing thin lets the heat through quickly.

Fill a shabu-shabu pot with water and add a piece of kombu and a splash of sake. Heat.

Bring the water to a boil.

For the condiments to eat with the bonito, finely mince ginger and prepare shiraga negi.

Once boiling, remove the kombu.

Hold a slice of bonito with chopsticks, swish briefly through the boiling water, and lift it the moment the color changes.

Plate the cooked bonito with the minced ginger, shiraga negi, and Himalayan rock salt.