We are making Mizore Nabe, a hot pot served with grated daikon radish. The grated daikon goes great with the fried fish and rice cake. This hot pot is always good to the last drop and it will warm you up, especially when it is cold outside.
Let's make dashi stock for the Mizore Nabe. Soak the dashi kombu seaweed in water for 30 minutes. Put the bonito flakes in the pot of kombu stock. Heat the pot at a medium heat.
When the water starts to boil, remove the foam with a wire sieve. Reduce the heat to low and simmer the dashi stock for 5 minutes.
Turn off the burner and strain the stock through the paper towel and wire sieve.
Squeeze out remaining water from the bonito flakes in order to get a delicious, rich dashi stock. You may substitute packaged dashi if kombu kelp and bonito flakes are not available.
Let's cut the ingredients for the Mizore Nabe. Slice the carrot into five 3mm (0.1") slices. Cut the carrot slices using a maple leaf cutter.
Cut the long green onion into six 4cm (1.6") pieces. Slice the rest diagonally into 7~8mm (0.3") inch slices.
Chop off the stems of the shiitake mushrooms and make a cross-shape incision on each cap. Cut the base off the shimeji mushrooms. Tear the mushrooms into bite-size pieces.
Cut the seri parsley into 7cm (2.8") pieces. Cut the soft silken tofu into 4 slices.
Cut the square rice cakes also known as kirimochi in half.
Shave a thin slice of yuzu peel and remove the white part of the rind. Cut the peel into fine strips and chop them into very fine pieces.
Gate the daikon radish.
Let's prepare the oysters. Add salt to the oysters. Gently mix the oysters in a quick manner.
Take the bowl to the sink and rinse the oysters with running water. Put the oysters on a wire sieve and drain off the excess water.
Submerge the wire sieve in the boiling water and gently stir the oysters with a set of kitchen chopsticks.
After around 10 seconds, the oysters will become round and you should quickly remove them.
Let's prepare the salmon and pacific cod. Sprinkle salt on both sides of the fillets. Lightly press the salt into the fillets with your hands. Let it sit for 20 minutes until the surface becomes slightly wet.
Rinse the fillets with a large amount of water to eliminate the fishy smell. Cover the fillets with paper towels and thoroughly wipe off the moisture.
Slice the salmon fillet diagonally into 4 pieces. In the same way, slice the pacific cod diagonally into 4 pieces and place them on a plate.
Grate the ginger. Pour the ginger juice on the fillets and coat evenly. This process will completely eliminate the fishy smell and bring out the flavor for your fish.
Add about 1cm (0.4") of frying oil in a pan. Fry the rice cakes at about 170°C (338°F). Observe the bubbles and listen to the sizzling sound in order to get the right oil temperature.
Make sure each side of the rice cakes is evenly cooked.
When the rice cakes slightly inflates, remove and drain off the excess oil on a cooling rack.
Let's deep fry the salmon fillets first. Dip the fillets in potato starch until they are completely coated. Gently pat the fillets in order to remove the excess starch.
Deep fry the salmon fillets at about 170°C (338°F). Flip them over. When the salmon turns light brown, remove and drain on the baking rack with a paper towel.
Next, let's deep fry the pacific cod. Just like the salmon fillets, dip the fillets in potato starch and put them in the frying oil. Flip them over.
Like before, when the surfaces become light brown, remove and drain on a paper towel.
Let's make the Mizore Nabe. Measure the dashi stock and pour it into an earthen pot. Turn on the burner. When the stock starts to boil, add sake, mirin, salt and usukuchi soy sauce. Stir with the kitchen chopsticks.
Add carrots, long green onions, shiitake and shimeji mushrooms.
Simmer for around 1 to 2 minutes and add in the grated daikon radish, silken tofu, deep-fried salmon, pacific cod, rice cakes and oysters.
When it comes to a boil, skim off the foam. Finally, add the seri parsley on top. The daikon radish easily loses its nutrients so be careful not to overcook. Serve the ingredients to a small bowl and enjoy the taste of the Mizore Nabe!
Here are my recommendations for additional seasonings: shichimi chili pepper, yuzu peel and yuzukosho (the peel of the yuzu added with chili pepper paste).
After you finish the Mizore Nabe, you may add udon noodles to the soup and enjoy the flavor of the broth absorbed in the noodles. Add the dashi stock if the soup is reduced too much. You may also add a little usukuchi soy sauce and mirin to the soup to get the flavor that you would like.
Add the udon noodles along with the long green onion. Loosen up the noodles with the kitchen chopsticks.
Serve the udon noodles with your favorite seasonings. A yuzu peel is the perfect condiment for udon noodles.
Mizore is "sleet" in Japanese and the grated daikon radish looks like "sleet" in the hot pot, which is the reason why we call this recipe "Mizore Nabe."
The used kombu for dashi stock can be chopped into fine pieces and used for miso soup and takikomi gohan, a type of Japanese mixed rice.
The used bonito flakes can be boiled with sake, mirin, soy sauce and sugar. When the stock is reduced, it can be used for the filling of onigiri or added as a condiment with steamed rice.