Miso-stewed with silver cod and carrots

How to make it
1

Cut the carrots and boil until they are soft. Chop the cabbage into small pieces.

2

Quickly marble the silver cod with boiling water.

3

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

4

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

5

Cover with aluminum foil and simmer over medium heat.

6

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

Ingredients for 2 people

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