Mizore nabe Recipe

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

How to make Mizore nabe

  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

Question from the Chef

“What's your favorite way to cook with dikon radish?”

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