Cod Yuki-mi Nabe “SnowViewing” 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.
Ingredients (Serves 2)
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3 cod fillets, total 250 g / 8-9 oz.
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1/2 t salt
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1 t sake
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Total 800 ml / 3 1/3 C dashi + bouillon*1
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1 T sake
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1 T Kikkoman Light Color Soy Sauce
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1/4 cabbage, 200 g / 7 oz., chopped
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1/4 block of soft tofu,100 g / 3 oz.
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2 shiitake mushrooms, stems removed
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Seri (Japanese parsley); or watercress or Italian parsley
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250-300 g / 1 C grated daikon, slightly drained
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1 knob fresh ginger, peeled and grated*2
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Kikkoman Soy Sauce or ponzu sauce, to taste*3
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
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.
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2
Parboil the cod until the outer surface of the fish turns white; drain.
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3
In a pot, heat the dashi-bouillon stock, sake and light color soy sauce.
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4
Add the cabbage and cover. Simmer over low-medium heat until cabbage is nearly cooked.
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5
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
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6
Add seri, grated daikon and grated ginger. Turn off the heat just after coming to a boil, then serve.
- *1Instead of mixed stock, either dashi or bouillon may be used alone.
- *2Fresh 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.
- *3As 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
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