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Published on Mar 5, 2010
How to Make Mizore Nabe みぞれ鍋の作り方 字幕表示可 材料(日本語)↓ (serves 2) - Dashi Stock - 1000ml Water (4.23 u.s. cup) 4 pieces of Kombu Kelp (2"x2"/5x5cm) 20g Katsuobushi Shavings - Bonito Flakes (0.705 oz)
- Soup for Mizore Nabe - 500ml Dashi Stock (2.11 u.s. cup) 1 tbsp Sake 1 tbsp Mirin 1/2 tsp Salt 2 tbsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi)
4 Oysters A piece of unsalted Salmon A piece of unsalted Pacific Cod Salt A piece of Ginger Potato Starch Frying Oil
5 slices of Carrot (1/8"/3mm thick) 1 Naganegi - Long Green Onion (Tokyo Negi) 3 Shiitake Mushrooms 50g Shimeji Mushrooms (1.76 oz) 60g Seri - Japanese Parsley (2.12 oz) 300g Daikon Radish (10.6 oz) 1/2 Silken Tofu (150g/5.29 oz) 2 Kirimochi - Square Rice Cake
1 block of Frozen Udon Noodles
- Seasonings - Yuzukosho - Yuzu Peel Chili Pepper Paste 1 Yuzu Citrus Fruit Shichimi - Seven Flavor Chili Pepper
** 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." Yuzukosho is the peel of the yuzu added with chili pepper paste. 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 and soy sauce and when the stock is reduced, it can be used for the filling of onigiri or added as a condiment with steamed rice.