Mizore Nabe (hot Pot Served W/ Grated Daikon Radish)
Instructions
Ingredients for Mizore Nabe
(serves 2)
- Dashi Stock -
1000ml Water (4.23 u.s. cup)
4 pieces of Kombu Kelp (2"x2"/5x5cm)
20g Katsuobushi Shavings - Bonito Flakes (0.705 oz)
- Soup for Mizore Nabe -
500ml Dashi Stock (2.11 u.s. cup)
1 tbsp Sake
1 tbsp Mirin
1/2 tsp Salt
2 tbsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi)
4 Oysters
A piece of unsalted Salmon
A piece of unsalted Pacific Cod
Salt
A piece of Ginger
Potato Starch
Frying Oil
5 slices of Carrot (1/8"/3mm thick)
1 Naganegi - Long Green Onion (Tokyo Negi)
3 Shiitake Mushrooms
50g Shimeji Mushrooms (1.76 oz)
60g Seri - Japanese Parsley (2.12 oz)
300g Daikon Radish (10.6 oz)
1/2 Silken Tofu (150g/5.29 oz)
2 Kirimochi - Square Rice Cake
1 block of Frozen Udon Noodles
- Seasonings -
Yuzukosho - Yuzu Peel Chili Pepper Paste
1 Yuzu Citrus Fruit
Shichimi - Seven Flavor Chili Pepper
** Mizore is "sleet" in Japanese and the grated daikon radish looks like "sleet" in the hot pot, which is the reason why we call this recipe "Mizore Nabe." Yuzukosho is the peel of the yuzu added with chili pepper paste. The used kombu for dashi stock can be chopped into fine pieces and used for miso soup and takikomi gohan, a type of Japanese mixed rice. The used bonito flakes can be boiled with sake, mirin, soy sauce and sugar and soy sauce and when the stock is reduced, it can be used for the filling of onigiri or added as a condiment with steamed rice.
C1000ml
5cm4
20g
2.5C
1
1
1/2
2
4
3mm5
1
3
1/2(50g)
60g
300g
150g
2
1
1
