Mizore Nabe Recipe (Winter Hot Pot with Grated Daikon Radish) | Cooking with Dog

Mizore Nabe Recipe (Winter Hot Pot with Grated Daikon Radish) | Cooking with Dog


Hi, I am Francis,
the host of this show “Cooking with Dog.” Today, we will be making Mizore Nabe,
a hot pot served with grated daikon radish. Let’s make dashi stock for the Mizore Nabe. Soak the kombu in water for 30 minutes. Put the bonito flakes
in the pot of kombu stock. Heat the pot at a medium heat. When the water starts to boil,
remove the foam with a wire sieve. Reduce the heat to low
and simmer the dashi stock for 5 minutes. Turn off the burner and strain the stock
through the paper towel and wire sieve. You may substitute packaged dashi
if kombu kelp and bonito flakes are not available. Squeeze out remaining water from the bonito flakes
in order to get a delicious, rich dashi stock. Let’s cut the ingredients for the Mizore Nabe. Slice the carrot into five 1/8 inch slices. Cut the carrot slices using a maple leaf cutter. Cut the long green onion
into six 1 and 1/2 inch pieces. Slice the rest diagonally into 1/4 inch slices. Chop off the stems of the shiitake mushrooms,
and make a cross-shape incision on each cap. Cut the base off the shimeji mushrooms. Tear the mushrooms into bite-size pieces. Cut the Japanese Parsley into 3 inch pieces. Cut the silken tofu into 4 slices. Cut the Kirimochi in half. Shave a thin slice of yuzu peel and remove the white part of the rind. Cut the peel into fine strips
and chop them into very fine pieces. Gate the daikon radish. Let’s prepare the oysters. Add salt to the oysters. Gently mix the oysters in a quick manner. Take the bowl to the sink
and rinse the oysters with running water. Put the oysters on a wire sieve
and drain off the excess water. Submerge the wire sieve in the boiling water
and gently stir the oysters with a set of saibashi. After around 10 seconds, the oysters will become round
and you should quickly remove them. Let’s prepare the salmon and pacific cod. Sprinkle salt on both sides of the fillets. Lightly press the salt
into the fillets with your hands. Let it sit for 20 minutes
until the surface becomes slightly wet. Rinse the fillets with a large amount of water
to eliminate the fishy smell. Cover the fillets with paper towels
and thoroughly wipe off the moisture. Slice the salmon fillet diagonally into 4 pieces. In the same way, slice the pacific cod diagonally
into 4 pieces and place them on a plate. Grate the ginger. Pour the ginger juice
on the fillets and coat evenly. This process will completely eliminate the fishy smell
and bring out the flavor for your fish. Add about a half inch of frying oil in a pan. Fry the kirimochi at about 340 degrees Fahrenheit. Observe the bubbles and listen to the sizzling sound
in order to get the right oil temperature. Make sure each side of the kirimochi
is evenly cooked. When the kirimochi slightly inflates,
remove and drain off the excess oil on a baking rack. Let’s deep fry the salmon fillets first. Dip the fillets in potato starch
until they are completely coated. Gently pat the fillets
in order to remove the excess starch. Deep fry the salmon fillets
at about 340 degrees Fahrenheit. Flip them over. When the salmon turns light brown,
remove and drain on the baking rack with a paper towel. Next, let’s deep fry the pacific cod. Just like the salmon fillets,
dip the fillets in potato starch and put them in the frying oil. Flip them over. Like before, when the surfaces become light brown,
remove and drain on a paper towel. Let’s make the Mizore Nabe. Measure the dashi stock and pour it into an earthen pot. Turn on the burner. When the stock starts to boil, add sake, mirin, salt and usukuchi soy sauce. Stir with the saibashi. Add carrots, long green onions, shiitake and shimeji mushrooms. Simmer for around 1 to 2 minutes
and add in the grated daikon radish, silken tofu, deep-fried salmon, pacific cod, kirimochi and oysters. When it comes to a boil,
skim off the foam. Finally, add Japanese parsley on top. The daikon radish easily loses its nutrients
so be careful not to overcook. Here are my recommendations
for additional seasonings. Serve the ingredients to a small bowl
and enjoy the taste of the Mizore Nabe! After you finish the Mizore Nabe,
you may add udon noodles to the soup. Add the dashi stock
if the soup is reduced too much. You may also add a little usukuchi soy sauce and mirin
to the soup to get the flavor that you would like. Add the udon noodles
along with the long green onion. Loosen up the noodles with the saibashi . Serve the udon noodles
with your favorite seasonings. A yuzu peel is the perfect condiment
for udon noodles. Grated daikon radish goes great
with fried fish and rice cake. This hot pot is always good to the last drop and it will warm you up, especially when it is cold outside. Good luck in the kitchen!

66 Comments

  1. What's funny about your knit-picking is that this video is editted. She isn't going to show the part where she washes her hands between each ingredient, because humans are suppose to be smart enough to do that on their own. 🙂 – Also, sorry this is ONE YEAR LATER.

  2. She washed her hands off-screen.This is a cooking video, not a cleanliness guide. If she kept all the times she washed her hands, the video would be much longer.

  3. Just because you didn't see her wash her hands doesn't mean she didn't. It's called video editing. They're not going to film her washing her hands, it's pointless. Do you see other chefs with shows wash there hands after every scene? No. Because it's pointless and just takes up time and takes away from the show. Damn, are you 12?

  4. Lol Chef Ramsay isn't even American and he certainly doesn't exclusively American dishes. He cooks dishes from just about every imaginable nationality. Even Japanese.

  5. Chef, why do you cut asterisk shaped patterns on the tops of the Shitake? Does it represent something or just for presentation purposes? ^_^

  6. next time pls do the subtitle, even you speak English but i cannot understand your accent. by the way i love japanese food the most!

  7. Chef san. your narrater's accent is so distinctive but I totally understand what he is staying. No problem. After all, Francis is the one talking, right? Your cooking shows are so great, everyday Japanese food. Thank you. Arigatou gozaimasu. I am Japanese.

  8. Yesterday we (my husband Iranian and me Mexican) cook Nabe yesterday it was good, but Today I will try your recipe for sure will be amazing! Thank you Francis and Chef!!! 

  9. For some weird reason I can never find the rice cake in square form.  It comes in like 7 different shapes at my local Asian market, none of which are square/rectangular.

  10. We might be trying this for our Christmas sleepover that we are having next month. We are having a sleepover just three girls(Well women since we are all adults lol) and watching anime and doing a gift exchange. 

  11. Rind is pronounced "wrynd" and not "rend", but your narration is always very good and easy to follow. 🙂  

  12. I love this recipe!! You could also bake the mochi and fish instead of frying it to make it a bit healthier, either way it's delicious!

  13. 今あらためて見かえしても、本当にいいなぁ。実際に本当においしく作れるし、この切り方とか下ごしらえの丁寧さが、この取り合わせのセンスとかが、本当にいいなぁと思います。

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