Cod (cod) dustpan
[3] Blend the chrysanthemum sauce in a blender until smooth.
[4] Since chrysanthemum cooks quickly, add it last, after the green onions.
[4] Since chrysanthemum cooks quickly, add it last, after the green onions.
How to make it
1
Put water and kelp in a pot and heat slowly over low heat. Slice the green onions diagonally into thick slices
2
Sprinkle a lot of salt (2.5g) on the cod. Cut the raw milt into bite-sized pieces and sprinkle less salt on it than on the cod
3
Put the chrysanthemum for the sauce into a blender, add the capers, anchovies, garlic, a little salt and pepper and olive oil and blend
4
Put the cod and milt into the pot (1) and heat over high heat (leave the kelp whole). Add the green onions and then the garland chrysanthemum for the hot pot
5
Once [4] is cooked, pour ponzu sauce and yuzu juice over [3] and top with a piece of yuzu peel
6
Pour the chrysanthemum sauce made in [3] over [5] and garnish with chives
Materials 2 people
-
- cod
- 140g
-
- Tofu
- 1/2
-
- Milk
- 130g
-
- chrysanthemum hotpot
- 50g
-
- garland chrysanthemum sauce
- 40g
-
- Long onion
- 1 bottle
-
- water
- 500cc
-
- kelp
- 20g
-
- capers
- 3 teaspoons
-
- canned anchovies
- 4 sheets
-
- garlic
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 80cc
-
Olive Oil
-
- Yuzu skin
- Appropriate
-
- Asatsuki
- Appropriate
-
- Ponzu
- 1 tsp
-
- Yuzu juice
- 1 tsp
-
- salt
- Appropriate
-
- Pick it
- A little
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
