Braised cod in soup
Nozawana is also delicious when pickled. It creates a soup with a salty and slightly sour taste. Because it is made with green vegetables, the color may change easily, so please consume it as soon as possible
How to make it
1
Heat scallion oil in a frying pan and fry the chopped ginger and Nozawana. When the aroma comes out, add the Chinese soup and sake and bring to a boil
2
Once the soup has soaked into the Nozawana, add the canned boiled scallops and a small amount of sansho pepper
3
Mix well with a ladle to distribute the aroma of sansho pepper throughout. Add the parboiled silver cod, cover and steam for a few minutes
4
To finish, season with salt and drizzle with aromatic oil
Ingredientsfor 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
-
- black Blanched
- 120g
-
- salt
- Small amount
-
- Perfume
- 1 tsp
[PR]
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