Mizore Nabe Recipe

Name: Mizore Nabe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/8 cups water; dashi stock instant; 1 tablespoon sake; 1 tablespoon mirin; 2 tablespoons soy sauce; 2/3 pound salmon cut into bite size pieces; 3 tablespoons potato starch; 1 3/16 inches ginger grated; oil for deep frying; 1 carrot peeled, sliced; 1/2 leek cut into sections; 6 mushrooms dried monkey head; mushrooms bunch of dried Japanese; 3 7/16 cups radish Dikon, peeled and grated; bean curd ribbon shaped dried, handful; yuzu peel, sliced; udon noodles; spring onion sliced

Servings: persons

2 1/8 cups water
dashi stock instant
1 tablespoon sake
1 tablespoon mirin
2 tablespoons soy sauce
2/3 pound salmon cut into bite size pieces
3 tablespoons potato starch
1 3/16 inches ginger grated
oil for deep frying
1 carrot peeled, sliced
1/2 leek cut into sections
6 mushrooms dried monkey head
mushrooms bunch of dried Japanese
3 7/16 cups radish Dikon, peeled and grated
bean curd ribbon shaped dried, handful
yuzu peel, sliced
udon noodles
spring onion sliced

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

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/8 cups water, dashi stock instant, 1 tablespoon sake, 1 tablespoon mirin, and more.

Yes, Mizore Nabe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mizore Nabe

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