Autumn｜Japanese｜Seafood｜Vegetables｜たらと牡蠣の白味噌粕煮
Cod and Oysters Simmered in White Miso and Sake Lees
Culinary Workshop - Culinary Art - Nov. 2014
Ingredients
| Cod | 2 pieces... Skin removed, cut in half, lightly salted, and blanched. |
| Oysters | 8 pieces... Rinsed in salted water and drained. |
| Turnip | 200g... Cut into wedges or large random chunks. |
| Chinese Cabbage | 1/8 head... Use tender inner leaves, cut into 5cm lengths. |
| Carrot | 4 slices... 5mm thick rounds. |
| Mizuna (Japanese Mustard Greens) | As needed... Boiled and cut into 5cm lengths. |
| Grated Ginger | As needed. |
Seasonings
| Water | 300ml |
| Kombu (Seaweed) | 5cm square |
| White Miso | 50g |
| Sake Lees | 25g... Loosened with broth. |
| Light Soy Sauce | 1 tablespoon |
| Mirin | 1 tablespoon |
Procedure
- Line a pot with kombu, add turnip, carrot, and water, and bring to a boil. After boiling, add Chinese cabbage and simmer over low heat for about 3 minutes.
- Add white miso, mirin, and sake lees, then dissolve them into the broth. Add cod and oysters, bring to a boil, then stop the heat and cover to retain warmth.
- Plate the dish, top with mizuna, and garnish with grated ginger.