Mizore Nabe with Vegetable and Fish Fillet
|For dashi stock|
|Water||4 1⁄4 Cup (68 tbs) (1000ml)|
|Kombu kelp||4 (2"x2"/5x5cm pieces)|
|Katsuobushi shavings||3⁄4 Ounce (20g, Bonito Flakes)|
|For soup for mizore nabe|
|Dashi stock||2 1⁄8 Cup (34 tbs) (500ml)|
|Usukuchi shoyu||2 Tablespoon (saltier and lighter in color than koikuchi)|
|Salmon piece||1 , unsalted|
|Cod pieces||1 , unsalted (Pacific)|
|Potato starch||2 Tablespoon|
|Frying oil||2 Cup (32 tbs)|
|Carrot slice||5 (1/8" thick)|
|Naganegi||1 (Long Green Onion (Tokyo Negi))|
|Shimeji mushrooms||1 3⁄4 Ounce (50g)|
|Seri||2 1⁄8 Ounce (60g, Japanese Parsley)|
|Daikon radish||10 2⁄3 Ounce (300g)|
|Silken tofu||5 1⁄4 Ounce (150g, 1/2 Tofu)|
|Kirimochi||2 (Square Rice Cake)|
|Udon noodles||1 (1 block, Frozen)|
|Yuzukosho||To Taste (Yuzu Peel Chili Pepper Paste)|
|Yuzu||1 (Citrus Fruit)|
|Shichimi||To Taste (Seven Flavor Chili Pepper)|
1. Soak Kombu kelp and Bonito flakes in a pot of water for 30 minutes.
2. Heat the pot on medium heat.
3. When the water starts to boil, remove the foam with a wired sieve.
4. Reduce the heat to low and simmer the dashi stock for 5 minutes.
5. turn off the fire and strain the dashi stock through paper towel and a metal wired sieve.
6. Press the bonito flakes in order to get the rich dashi stock.
7. Slice the carrot into 5 1/4 inch size.
8. Cut the carrot slices with a maple leaf cutter.
9. Cut the long onion into 6 1/2 inch pieces.
10. Slice the rest diagonally into 1/4 inch slices.
11. Chop off the stem of shiitake mushroom and make cross shape incision onto the cap.
12. Cut the base of the Shimeji mushroom and cut the mushroom into bite size pieces.
13. Cut the Japanese parsley into 3 inch pieces.
14. Cut the silken tofu into 4 slices.
15. Cut the kirimochi into halves.
16. Shave the thin slice of Yuzu peel and remove the white part of the rind.
17. Cut the zest into fine strips and chop them into fine pieces.
18. Grate the Daikon Radish.
19. Add salt to the oysters in a bowl, gently mix the oysters in a quick manner.
20. Take the oysters to the sink and rinse them under running water. Keep the oysters on a wired sieve to drain out the excess water.
21. Put the oysters along with the strainer in boiling water. Gently remove the oysters from the strainer and after 10 seconds the oysters will become round. Remove them from water.
22. Sprinkle salt on both sides of the fillet. Gently press the salt on the fillet and let it sit for 20 minutes until the surface becomes slightly wet.
23. Rinse the fillet in large amount of water to remove the fishy smell.
24. Cover the fillet with paper towel and thoroughly wipe off the moisture.
25. Slice the salmon diagonally into 4 pieces. Similarly slice the pacific cord diagonally into 4 pieces and place them on a plate.
26. Grate the ginger and add the ginger juice to the fish and coat evenly. This process will eliminate the fishy smell and bring out the flavor of the fish.
27. Add 1/2 inch frying oil in a pan.
28. Fry the kirimochi at 340 degrees Fahrenheit. Turn them often and make sure every side of kirimochi is evenly cooked.
29. When the kirimochi slightly inflates, remove them from the oil and place on a baking rack for cooling.
30. Dip the fish in potato starch until they are completely coated. Gently tap the fillet to remove excess starch and fry them in oil at 340 degree Fahrenheit.
31. When the salmon is lightly brown, remove and place on a baking rack lined with paper towel.
32. Deep fry the pacific cod, just like the salmon fillets, dip tehm in potato starch and fry in oil.
33. Flip them over. When the surface is lightly brown, remove and place over the baking rack.
34. Measure the Dashi stock and pour it into another o=pot. Turn on the burner.
35. When the stock starts to boil, add the sake, mirin, salt and Usukuchi soy sauce. Stir with a saibashi.
36. Add the carrots, long green onions, shiitake mushrooms and shimeji mushrooms.
37. Simmer for about 1-2 minutes and them add the Daikon radish, silken tofu, deep fried salmon, pacific cod, kirimochi and oysters to the heating pan.
39. When it comes to a boil, skim out the foam. Finally add Japanese Parsley on top.
40. Serve with seven flavor chili pepper, Yuzukosho and yuzu peel seasoning.
41. After you have finished the Mizore nabe if you are left with the stock, you can use if for Udon noodle.
42. If the stock is too less, the add some dashi stock. Add more Usukuchi soy sauce and mirin to the stock.
43. Add the udon noodles along with the sliced green onion.
44. Loosen up the noodles with the saibashi.
45. Serve your Udon noodles with your favorite seasoning.