Cod (cod) dustpan
[3] Mix the chicory sauce in a blender until it is smooth.
[4] Chrysanthemums are easy to cook, so add them after the long onions and at the very end.
[4] Chrysanthemums are easy to cook, so add them after the long onions and at the very end.
How to make it
1
Put water and kelp in a pot and slowly heat over low heat. Cut the green onions diagonally thickly.
2
Sprinkle with a strong salt (2.5g) on the cod. Cut the raw milt into bite-sized pieces and sprinkle with salt slightly more than the cod.
3
Place the chicory for the sauce in a blender and mix with capers, anchovies, garlic, salt and pepper (a little salt) and olive oil.
4
Put the cod and milt in the pot in [1] and heat over high heat (with the kelp as is). Add the green onions and then add the chicory for the pot.
5
Once the cooked [4] is ready, pour ponzu and yuzu soup onto [3] and place one yuzu skin on top.
6
Sprinkle the chicory sauce made in [3] on [5] and garnish with the clams.
Materials 2 people
-
- cod
- 140g
-
- Tofu
- 1/2
-
- Milk
- 130g
-
- chinese chrysanthemum pot
- 50g
-
- For chicory
- 40g
-
- Long onion
- 1 bottle
-
- water
- 500cc
-
- kelp
- 20g
-
- capers
- 3 tsp
-
- Canned anchovies
- 4 sheets
-
- garlic
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 80cc
-
Olive Oil
-
- Yuzu skin
- Appropriate
-
- Asatsuki
- Appropriate
-
- Ponzu
- 1 tsp
-
- Yuzu soup
- 1 tsp
-
- salt
- Appropriate
-
- Pick it
- A little
[PR]
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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
