Simmered silver cod, carrots and cabbage in miso
Since sake lees do not dissolve easily in water, filtering them will result in a smooth finish without any residue in the mouth
How to make it
1
Slice the carrots into rounds and boil them until tender. Chop the cabbage into bite-sized pieces
2
Quickly blanch the sablefish in boiling water
3
Add sake lees, white miso, and bonito stock to a bowl and mix well with a whisk. Strain the mixture once
4
Add the carrots, cabbage, black cod, and the strained broth from step [3] to a frying pan and heat it
5
Cover with aluminum foil and simmer over medium heat until reduced
6
Once the cabbage has softened, transfer it to a plate and sprinkle with shichimi spice to taste
Ingredientsfor 2 people
-
- Carrots
- 40g
-
- cabbage
- 150g
-
- Black cod fillets
- 2 slices
-
- sake lees
- 70g
-
- White miso
- 70g
-
- Bonito stock
- 300cc
-
- shichimi to your liking.
- Appropriate amount
[PR]
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