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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.

(per serving)

Ingredients (Serves 2)

  • 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
  • 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*2
  • 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


  1. 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.

  2. 2

    Parboil the cod until the outer surface of the fish turns white; drain.

  3. 3

    In a pot, heat the dashi-bouillon stock, sake and light color soy sauce.

  4. 4

    Add the cabbage and cover. Simmer over low-medium heat until cabbage is nearly cooked.

  5. 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

  6. 6

    Add seri, grated daikon and grated ginger. Turn off the heat just after coming to a boil, then serve.

  1. *1Instead of mixed stock, either dashi or bouillon may be used alone.
  2. *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.
  3. *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

Vol. 31

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