Tuna and long onion shabu-shabu (contemporary style)

How to make

1. 1

   Kelp soaked in water, and boiled about 10 minutes over low heat.

2. 2

   Take out kelp, boiled again and skim off the scum.

3. 3

   Turn off the fire, in order to lower the temperature put a glass of water and add dried bonito.

4. 4

   If bonito sunk, strained up by passing filter with a paper towel.

5. 5

   Add seasoning of A.

6. 6

   Tuna shaved 5mm thickness.

7. 7

   Long onion cut diagonally sliced and loosened asunder.

8. 8

   Trefoil cut into 4cm length, seaweed cut into chunks.

9. 9

   Kudzukiri boiled as directed time, cut off the moisture up in a colander.

10. 10
    【Way of eating】 1. ⑤ put into UILLOY 22cm pot and heat over. 2. Put long onion and boiled. 3. Parboiled quickly tuna, trefoil and seaweed by each. 4. Add yuzu pepper and sudachi (Japanese citrus) as you liking. 5. Finally put noodles or rice porridge into the pot with the soup.