Miso Cod and Kabu Hot Pot

Miso-based broth with the buttery cod

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Ingredients

(for medium-size Classic-style Donabe) - 2 hearty servings


1/2 to 2/3 pound  Cod filets (black cod is preferred), cut into pieces

3-4  kabu (Japanese turnips), peeled and cut into half

4 shiitake mushrooms

2 scallions (green parts only)

1 package enoki mushrooms

1 bunch mizuna leaves

Yuzu rind, thinly sliced (optional)


1.5 liters (1.5 quarts) dashi stock, plus extra half liter for replenishment

*It’s good to make extra dashi stock, so that you can add to the donabe when the broth is reduced too low.


1/4 cup  sake

2 tablespoons  light soy sauce

5 tablespoons  white miso

(have some extra miso ready, in case you need to replenish the broth)


salt


“Yakumi” or Condiments, such as scallions, grated ginger, yuzu kosho, black pepper.


(for “Shime” or to finish the meal - optional)

1 to 2 servings of udon noodles, cooked firm, or frozen udon



Procedure

  1. 1.Season the cod with salt.  Let it rest for about 30 minutes.

  2. 2.In the donabe, heat 1.5 liters of dashi stock to simmer.  Add the sake and soy sauce.

  3. 3.Add the kabu and scallions (green parts only) and simmer until the kabu is almost cooked through.  Remove the scallions.

  4. 4.Dissolve the miso paste into the broth (it’s easier to use a small strainer to do this to avoid the broth to become lumpy.)

  5. 5.Add the shiitake and cod.

  6. 6.When the fish is cooked through, add the enoki mushrooms and mizuna.

  7. 7.Once everything is cooked, add the thinly sliced yuzu rind at the last minute (optional).  Enjoy with the broth and condiments.  You can continue to cook as you eat until you are full or the ingredients are gone.


(For “Shime” or to finish the meal - Optional)


After cooking all the meat and vegetables, the broth becomes really rich and deep in flavor.  It’s a great idea to take advantage of this precious broth to make a rice or noodle dish with it.


  1. 1.Make sure there is enough amount of the broth left in the donabe.  If the broth is reduced down too low, add the reserved dashi broth and adjust the seasoning with a little more miso.

  2. 2.Add the firm cooked udon (or frozen udon - you can just add it to the broth as is) to the donabe.

  3. 3.When the noodles are ready, serve the noodles and soup into individual bowls. 

  4. 4.Enjoy with your choice of “Yakumi”, such as shichimi, ground sesame seeds and scallion.

  1. Kabu is cooked with the scallions first before the miso is added.

  1. Cod is so buttery with the miso based broth.

  1. Udon and some leftover ingredients are added to the broth for “Shime”.

  1. Udon was served in a bowl with some condiments.