Cod (cod) dustpan
[4] Since chrysanthemum greens cook quickly, add them last, after the green onions.
Put water and kelp in a pot and heat slowly over low heat. Slice the green onions diagonally into thick slices
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
Put the chrysanthemum for the sauce into a blender, add the capers, anchovies, garlic, a little salt and pepper and olive oil and blend
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
Once [4] is cooked, pour ponzu sauce and yuzu juice over [3] and top with a piece of yuzu peel
Pour the chrysanthemum sauce made in [3] over [5] and garnish with chives
-
- cod
- 140g
-
- Tofu
- 1/2
-
- Milk
- 130g
-
- chrysanthemum greens hot pot
- 50g
-
- chrysanthemum greens sauce
- 40g
-
- Long onion
- 1 bottle
-
- water
- 500cc
-
- kelp
- 20g
-
- capers
- 3 teaspoons
-
- anchovies canned
- 4 sheets
-
- garlic
- 1 tsp
-
-
Ardoino
Extra Virgin Olive - 80cc
-
Ardoino
-
- Yuzu skin
- Appropriate
-
- Asatsuki
- Appropriate
-
- Ponzu
- 1 tsp
-
- Yuzu juice
- 1 tsp
-
- salt
- Appropriate
-
- Pick it
- A little
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