Stewed cod soup
Nozawana is also delicious when pickled vegetables are used. The soup has a salty and slightly sour taste. Since we use bluefish, the color is prone to discoloration, so please consume as soon as possible.
How to make it
1
Heat the scallion oil in a frying pan and fry the chopped ginger and Nozawana. Once the scent is starting to stand, add the Chinese soup and sake and bring to a boil.
2
Once the soup has soaked in the Nozawana, add a can of boiled scallops and a small amount of sansho pepper.
3
Mix well with a ladle to spread the aroma of sansho pepper throughout. Add the dried silver cod, cover and steam for a few minutes.
4
To finish off, season with salt, and finally pour in the balm oil to finish.
Ingredients for 2 people
-
- Scallion oil
- 1 tablespoon
-
- ginger
- 1 tsp
-
- Nozawana
- 80g
-
- Chinese soup
- 400cc
-
- Alcohol
- 1 tablespoon
-
- Scallop boiled can
- 3 pieces
-
- Powdered pepper
- Small amount
-
- Pick it
- Appropriate amount
-
- Something that was taken out of silver
- 120g
-
- salt
- Small amount
-
- Perfume
- 1 tsp
[PR]
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
