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
1/2 Firm tofu
5cm Konbu/Dried sea kelp
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
[ Directions ]
1. Cut Sue Choy across wise.
2. And cut the white part into small strips.
3. Cut Mizuna into 3~4cm length.
4. Use a torch blower or non stick fry pan to burn until golden brown on the tofu surface.
5. Cut into small pieces.
6. I am using shimeji mushrooms this time. Trim off the root.
7. And take each head apart by hand.
8. To prepare daikon oroshi/purée, you can use a grater.
9. Or you can cut into small pieces…
10. Put into a blender.
11. Add some water and run until smooth.
12. Pour out from the blender. If it’s too watery, you can use a strainer to drain out the excess water.
13. Trim off fish bones if you don’t like your fish cooked with the bones.
14. Cut into rather large size cube.
15. blanch the fish for a few seconds to wash off its fishy smell.
16. Plunge them into ice water.
17. After cooling off wipe off the excess water with paper towel.
18. Put a sheet of Konbu into a pot and add water.
19. Add soba tsuyu and start cooking on low heat.
20. When start boiling, you can add prepared vegetables into the pot.
21. Fish can be placed on the top to avoid over cooking and goes apart.
22. lastly add daikon purée to cover up the pot to make it look like it’s been snowed!
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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