Japanese dish,hotpot recipe-Black cod Mizore Hotpot


Introducing very suitable hot pot when it’s snowing outside. Even it doesn’t snow in your place, at least you can enjoy snowy atmosphere on your table! What’s Mizore? To explain it easily, it’s half way melting snow. Adding daikon purée into a hot pot can create similar looking… To make hot pot, you usually have to prepare fish broth which might take up some of your time.. This time I use much easier way to get soup stock ready! It’s soy sauce base and less fat content hot pot. It is also suitable for a diet!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
2 slices Black cod
6~8 leaves Sue choy
2 bunches Mizuna
*Spinach can be used instead
150g Daikon
1/2 Firm tofu
5cm Konbu/Dried sea kelp
300~400cc water
3 tbs Soba tsuyu
1/4 tsp Salt

[ Ponzu dipping sauce ]
50cc Soba tsuyu
50cc Lemon juice
some sprinkles of Nanami powder at your preference

POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-
1. Cut Sue Choy across wise.

2-
2. And cut the white part into small strips.
POINT-ENG

This white part contains lots of sweetness. And also gives you crunchy texture,never discard them!

 

 

2-
3. Cut Mizuna into 3~4cm length.
POINT-ENG

Mizuna is one of Kyo yasai originally planted in Kyoto. Now it’s available in many places. You can of course use other vegetables instead. Spinach will be also great!

 

 

2-
4. Use a torch blower or non stick fry pan to burn until golden brown on the tofu surface.
POINT-ENG

This is called Yaki dofu. Usually added in Japanese hot pot. Since it’s flame broiled it has much more concentrated soy bean aroma.

 

 

2-
5. Cut into small pieces.

2-
6. I am using shimeji mushrooms this time. Trim off the root.
2-
7. And take each head apart by hand.
POINT-ENG

You can use shitake, enoki or oyster mushrooms instead.

 

 

2-
8. To prepare daikon oroshi/purée, you can use a grater.

2-
9. Or you can cut into small pieces…

2-
10. Put into a blender.

2-
11. Add some water and run until smooth.

2-
12. Pour out from the blender. If it’s too watery, you can use a strainer to drain out the excess water.

2-
13. Trim off fish bones if you don’t like your fish cooked with the bones.

2-
14. Cut into rather large size cube.
POINT-ENG

It goes apart easily if fish meat is cut into too small piece.

 

 

2-
15. blanch the fish for a few seconds to wash off its fishy smell.
POINT-ENG

This pre-cooking process is called Yudo-shi. It’s very effective when your handling fish that has strong fishy smell.

 

 

2-
16. Plunge them into ice water.
POINT-ENG

This process is not just to cool off the fish but firms up the meat. It gives nice texture when you chew.

 

 

2-
17. After cooling off wipe off the excess water with paper towel.

2-
18. Put a sheet of Konbu into a pot and add water.

2-
19. Add soba tsuyu and start cooking on low heat.
POINT-ENG

slowly bring up the temperature can extract Konbu flavor very effectively.

 

 

2-
20. When start boiling, you can add prepared vegetables into the pot.
POINT-ENG

There is no particular order for the hot pot ingredients to place. But you can start placing with tough materials such as white part of sue choy. Besides it can release lots of sweetness into your soup!

 

 

2-
21. Fish can be placed on the top to avoid over cooking and goes apart.

2-
22. lastly add daikon purée to cover up the pot to make it look like it’s been snowed!

2-
23. for the dipping sauce, you can prepare Ponzu sauce. Simply squeeze in some lemon juice into soba tsuyu and sprinkle some nanami powder.

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