Mizore Nabe

Name: Mizore Nabe
Ingredients: 2 1/8 cups water; dashi stock instant; 1 tablespoon sake; 1 tablespoon mirin; 2 tablespoons soy sauce; 2/3 pound salmon cut into bite size pieces; 3 tablespoons potato starch; 1 3/16 inches ginger grated; oil for deep frying; 1 carrot peeled, sliced; 1/2 leek cut into sections; 6 mushrooms dried monkey head; mushrooms bunch of dried Japanese; 3 7/16 cups radish Dikon, peeled and grated; bean curd ribbon shaped dried, handful; yuzu peel, sliced; udon noodles; spring onion sliced

18 ingredients

9 steps

Ingredients

2 1/8 cups water
dashi stock instant
1 tablespoon sake
1 tablespoon mirin
2 tablespoons soy sauce
2/3 pound salmon cut into bite size pieces
3 tablespoons potato starch
1 3/16 inches ginger grated
oil for deep frying
1 carrot peeled, sliced
1/2 leek cut into sections
6 mushrooms dried monkey head
mushrooms bunch of dried Japanese
3 7/16 cups radish Dikon, peeled and grated
bean curd ribbon shaped dried, handful
yuzu peel, sliced
udon noodles
spring onion sliced

Directions

1

1. Clean salmon, remove fish bones, sprinkle with ginger juice and marinate 30 minutes.
2

2. Drain salmon, sprinkle with potato starch.
3

3. Heat oil, deep-fry dried beancurd first and then salmon.
4

4. Drain on paper towels to remove excess of oil.
5

5. Cook water in a wok, dissolve dashi, add sake, mirin and soy sauce.
6

6. Add carrots, leek and mushrooms, simmer 2 minutes.
7

7. Add grated dikon, deep-fried salmon and dried beancurd. Simmer couple of minutes.
8

8. Serve with yuzu kosho or shichimi - seven spice pepper & chili.
9

9. Remaining soup can be used to cook udon noodles, garnished with yuzu peel and spring onion