Miso-stewed with silver cod and carrots

Please also refer to this page for information on the ingredients introduced in this recipe.
Cut the carrots and boil until they are soft. Chop the cabbage into small pieces.

Quickly marble the silver cod with boiling water.

Add sake lees, white miso, and bonito soup stock to a bowl and mix well with a whisk. Strain this once.

Add carrots, cabbage, silver cod, and strained dashi (3) to a frying pan and heat it.

Cover with aluminum foil and simmer over medium heat.

Once the cabbage is soft, place it on a plate and pour over the shichimi if you like.

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- Carrots
- 40g
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- cabbage
- 150g
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- Silver cod fillet
- 2 slices
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- Sake lees
- 70g
-
- White miso
- 70g
-
- Bonito dashi
- 300cc
-
- Shichimi to your liking
- Appropriate amount