Mizore nabe

Soup of mizore:
  • 500 ml of water
  • instant dashi stock
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 2 tablespoon soy sauce
  • 300 grams of salmon, cut into bite size pieces
  • 3 tablespoons of potato starch
  • 3 cm of ginger, grated
  • oil for deep frying
Other ingredients:
  • 1 carrot, peeled, sliced
  • 1/2 of leek, cut into sections
  • 6 dried monkey head mushrooms
  • bunch of dried Japanese mushrooms
  • 400 grams of Dikon radish, peeled and grated
  • ribbon shaped dried bean curd, handful
  • yuzu peel, sliced
  • udon noodles
  • spring onion, sliced

  1. Clean salmon, remove fish bones, sprinkle with ginger juice and marinate 30 minutes.
  2. Drain salmon, sprinkle with potato starch.
  3. Heat oil, deep-fry dried beancurd first and then salmon.
  4. Drain on paper towels to remove excess of oil.
  5. Cook water in a wok, dissolve dashi, add sake, mirin and soy sauce.
  6. Add carrots, leek and mushrooms, simmer 2 minutes.
  7. Add grated dikon, deep-fried salmon and dried beancurd. Simmer couple of minutes.
  8. Serve with yuzu kosho or shichimi - seven spice pepper & chili.
  9. Remaining soup can be used to cook udon noodles, garnished with yuzu peel and spring onion