Simmered silver cod, carrots and cabbage in miso
Please also refer to this page for information on the ingredients introduced in this recipe.
Cut the carrots into slices and boil until soft. Roughly chop the cabbage
Quickly marble the silver cod in boiling water
Add the sake lees, white miso, and bonito stock to a bowl and mix well with a whisk. Strain the mixture
Add the carrots, cabbage, silver cod, and strained broth from [3] to a frying pan and bring to a boil
Cover with aluminum foil and simmer over medium heat
Once the cabbage has softened, arrange it on a plate and sprinkle with shichimi pepper to taste
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- Carrots
- 40g
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- cabbage
- 150g
-
- Silver cod fillet
- 2 slices
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- Sake lees
- 70g
-
- White miso
- 70g
-
- Bonito dashi
- 300cc
-
- Shichimi to your liking
- Appropriate amount



