How to Make Mizore Nabe みぞれ鍋の作り方

[postlink]http://itadakimasutube.blogspot.com/2011/10/how-to-make-mizore-nabe.html?m=0[/postlink]http://www.youtube.com/watch?v=PxgX5ZtupnMendofvid
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Ingredients for Mizore Nabe (Hot Pot Served w/ Grated Daikon Radish)
(serves 2)

- Dashi Stock -
1000ml Water (4.23 u.s. cup)
4 pieces of Kombu Kelp (2"x2"/5x5cm)
20g Katsuobushi Shavings - Bonito Flakes (0.705 oz)

- Soup for Mizore Nabe -
500ml Dashi Stock (2.11 u.s. cup)
1 tbsp Sake
1 tbsp Mirin
1/2 tsp Salt
2 tbsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi)

4 Oysters
A piece of unsalted Salmon
A piece of unsalted Pacific Cod
Salt
A piece of Ginger
Potato Starch
Frying Oil

5 slices of Carrot (1/8"/3mm thick)
1 Naganegi - Long Green Onion (Tokyo Negi)
3 Shiitake Mushrooms
50g Shimeji Mushrooms (1.76 oz)
60g Seri - Japanese Parsley (2.12 oz)
300g Daikon Radish (10.6 oz)
1/2 Silken Tofu (150g/5.29 oz)
2 Kirimochi - Square Rice Cake

1 block of Frozen Udon Noodles

- Seasonings -
Yuzukosho - Yuzu Peel Chili Pepper Paste
1 Yuzu Citrus Fruit
Shichimi - Seven Flavor Chili Pepper

** Mizore is "sleet" in Japanese and the grated daikon radish looks like "sleet" in the hot pot, which is the reason why we call this recipe "Mizore Nabe." Yuzukosho is the peel of the yuzu added with chili pepper paste. The used kombu for dashi stock can be chopped into fine pieces and used for miso soup and takikomi gohan, a type of Japanese mixed rice. The used bonito flakes can be boiled with sake, mirin, soy sauce and sugar and soy sauce and when the stock is reduced, it can be used for the filling of onigiri or added as a condiment with steamed rice.

＜材料＞
昆布とかつおの出し
・水：５C（1000ml）
・出し昆布（今回は日高産）：5cm角4枚
・削り節：20g

鍋のスープ
・昆布とかつおの出し：2.5C
・酒：大1
・みりん：大1
・塩：小1/2
・薄口しょうゆ：大2

・牡蠣：大4粒
・鮭：１切れ（塩をしていないもの）
・真だら：１切れ　（塩をしていないもの）
・塩：適量
・生姜：１かけ
・片栗粉：適量
・揚げ油

・人参：3mm厚さの輪切り5枚分
・長ねぎ：1本
・生椎茸：3枚
・しめじ：1/2袋(50g)
・せり：半束（60g）
・大根：300g
・絹ごし豆腐：半丁（150g）
・切りもち（市販）：2個

・冷凍うどん：1玉

薬味
・柚子こしょう：適量
・ゆず：1個（皮のみ使用）
・七味：適量
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