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Cod Mizore Nabe ｜ Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

True cod : 1 tail
salt : a little
(A) Onions : Appropriate amount
(A) Chinese cabbage : Appropriate amount
(A) Carrot : Appropriate amount
(A) Shiitake mushroom : Appropriate amount
(A) Mizuna : Appropriate amount
Radish : One
It's kelp : Appropriate amount
Liquor : Once
ice : Appropriate amount
brine : Appropriate amount
kelp : 2 sheets
Ponzu sauce : Appropriate amount

Time required

60minutes

Procedure

1) Handle cod 01:04
Use a brush to remove the scales. Tear the abdomen and remove the internal organs. Drop your head and wash with water. Cut into three pieces and cut into fillets. Divide into back and belly, and make small fillets on the back side. Remove the abdominal bone on the ventral side, remove the bloody bone, and cut it into small pieces. Sprinkle salt on the fillet and let sit for 10 minutes.
2) Preparation of cod and vegetables 06:50
Wipe off the water with kitchen paper. Cut the vegetables and grate the radish. Take the kelp soup stock and add sake.
3) Preparation of milt 07:56
Add a large amount of salt to ice water and cut the milt film to make it bite-sized. Put in ice water and wash. When the slime comes out, drain the water. Remove the water from the kelp that has been rehydrated with water, shape it into a boat-like shape with a skewer, sprinkle with salt, sprinkle with milt, sprinkle with sake, and bake in an oven toaster to complete the milt.
4) Make a pot 09:10
When the kelp soup stock is boiling, add the vegetables from (A), cod, and milt, and add grated radish from above. When it's cooked, add ponzu sauce and it's done.

Point

Since cod is not cultivated, milts can only be eaten during the winter months.
It is better to set aside the kelp soup stock in advance.
You can use the vegetables in the miso pot as you like. You can cut it as you like.
If you put the grated radish on the top of the pot in the shape of a cat or a snowman, it will look interesting.