COD YUKI-MI NABE
“SNOW-VIEWING” HOT POT WITH COD
Hakusai napa cabbage and dashi are ingredients used in traditional Japanese nabe hot pot; here, Western-style cabbage is substituted for hakusai. If preferred, chicken or sliced pork may be used rather than cod. The name yuki-mi nabe refers to the impression of viewing “snow” (yuki), as evoked by white grated daikon.
189 kcal Protein 27.6 g Fat 2.1 g (per person)
- 3 cod fillets, total 250 g / 8-9 oz.
- 1/2 t salt
- 1 t sake
- Total 800 ml / 3 1/3 C dashi + bouillon*
- 1 T sake
- 1 T Kikkoman Light Color Soy Sauce
- 1/4 cabbage, 200 g / 7 oz., chopped
- 1/4 block of soft tofu,100 g / 3 oz.
- 2 shiitake mushrooms, stems removed
- Seri (Japanese parsley); or watercress or Italian parsley
- 250-300 g / 1 C grated daikon, slightly drained
- 1 knob fresh ginger, peeled and grated**
- Kikkoman Soy Sauce or ponzu sauce, to taste***
- Sprinkle the cod fillets with 1/2 t salt and set aside for 10 minutes, then rinse and wipe with a paper towel. Drizzle the fillets with sake and cut each into thirds.
- Parboil the cod until the outer surface of the fish turns white; drain.
- In a pot, heat the dashi-bouillon stock, sake and light color soy sauce.
- Add the cabbage and cover. Simmer over low-medium heat until cabbage is nearly cooked.
- Cut the tofu into 2.5 cm squares, 1.5 cm thick (1 in. squares, 3/5 in. thick). Add the tofu, shiitake mushrooms and cod to the pot. Cook slowly over low-medium heat.
- Add seri, grated daikon and grated ginger. Turn off the heat just after coming to a boil, then serve.
* Instead of mixed stock, either dashi or bouillon may be used alone.
** Fresh ginger reduces the unique aroma of grated daikon; if ginger is unavailable, the cooking liquid can be flavored with bay leaf, kaffir lime leaf or lemongrass.
*** As diners serve themselves from the hot pot, they can season their portions to taste with either soy sauce or ponzu sauce.
Recipe by Michiko Yamamoto
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml