Cook the Book: Black Cod and Soy Milk Hot Pot (Tonyu Nabe)

Name: Cook the Book: Black Cod and Soy Milk Hot Pot (Tonyu Nabe)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams black cod fillet; 237 milliliters dashi stock; 99 grams enoki mushrooms (may substitute with white button or crimini); 59 milliliters Shinshu shiro miso (white miso); 113 grams mizuna (may substitute with watercress or spinach); 99 grams shimeji mushrooms (may substitute with white button or crimini); 227 grams napa cabbage; 113 grams uncooked somen noodles; 1 teaspoons salt, plus more for curing the fish; 946 milliliters soy milk; 1 packages 1/2 pound (about firm tofu; 4 teaspoons grated wasabi root (may substitute with grated horseradish, wasabi paste, or rehydrated wasabi powder)

Cook the Book: Black Cod and Soy Milk Hot Pot (Tonyu Nabe) might be just the beverage you are searching for. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This dairy free and pescatarian recipe has 404 calories, 41g of protein, and 8g of fat per serving. Head to the store and pick up tofu, wasabi root, shinshu shiro miso, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Mise en

Prepare the dashi stock.

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Stock

Lightly salt the fish on both sides and place in the refrigerator, loosely covered, for 1 hour. (This curing helps concentrate its flavor.)

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Fish

Salt

Remove the fish, wipe off excess moisture on its surface with a paper towel, and slice it into 3/4-inch pieces. Set aside.

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Fish

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Paper Towels

Trim off the bottom head of the napa cabbage, separate the leaves, and rinse well to remove dirt, especially at the stems. Pat dry.

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Napa Cabbage

Place a cabbage leaf flat on a cutting board. Starting from the white stem end, cut the leaf on a sharp diagonal into 2-inch wide pieces. (

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Cabbage

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Cutting Board

Cuttting the leaf at an angle exposes more surface area for the absorption of broth.) Segment the green part of the leaf in half or thirds, to make bite-size pieces. Repeat with the remaining leaves.

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Broth

Rinse, pat dry, and remove any dead leaves off of the negi. Trim off the root and slice the whites and greens at an angle to form 2-inch pieces.

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Greens

Drain, pat dry, and divide the tofu into 4 blocks.

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Tofu

Wipe off any dirt on the enoki and shimeji with a damp paper towel. Trim the root and separate the mushrooms.

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Mushrooms

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Paper Towels

Rinse and dry the mizuna leaves. Trim the leaves and cut down the stems into 2-inch pieces.

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Mizuna

Cook somen using its package instructions.

Drain and reserve.

Prepare the broth by combining the soy milk, dashi, the 1/2 teaspoon salt, and shiro miso in a bowl, whisking to blend well. Reserve.

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Soymilk

Dashi

Miso

Salt

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Whisk

Bowl

Add the cabbage, negi, tofu, enoki mushrooms, and shimeji mushrooms to a hot pot, arranging each ingredient into separate neat bunches.

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Enoki Mushrooms

Mushrooms

Cabbage

Tofu

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Pot

Pour in the broth.

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Broth

Cover the hot pot and bring it to a boil over high heat. Decrease the heat to medium and simmer for 5 minutes. Keep an eye on your ingredients as they cook. If necessary, press them into the broth as they simmer so they poach uniformly.

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Broth

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Pot

Uncover the pot and arrange the black cod slices on top of the other ingredients. Simmer until the fish is cooked through, 3 to 5 minutes. Skim off any scum that builds up on the surface of the broth.

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Sablefish

Broth

Fish

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Pot

Add the mizuna and simmer for 1 minute more.

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Mizuna

Transfer the hot pot to the dining table.

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Pot

Serve the ingredients together with the broth in small bowls, accented each bowl with wasabi.

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Wasabi

Broth

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Bowl

After most of the hot pot ingredients have been eaten and only the broth remains, finish the broth off by making a shime of somen.

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Broth

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Pot

Add the pre-cooked somen to the broth and bring to a boil over medium heat. As soon as the hot pot boils, turn off the heat.

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Broth

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Pot

Serve the noodles and broth in individual bowls.

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Pasta

Broth

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Bowl

Equipment

Ingredients

Servings:

454grams

black cod fillet 237milliliters

dashi stock 99grams

enoki mushrooms (may substitute with white button or crimini)59milliliters

Shinshu shiro miso (white miso)113grams

mizuna (may substitute with watercress or spinach)99grams

shimeji mushrooms (may substitute with white button or crimini)227grams

napa cabbage 113grams

uncooked somen noodles 1teaspoons

salt, plus more for curing the fish 946milliliters

soy milk 1packages

1/2 pound (about firm tofu 4teaspoons

grated wasabi root (may substitute with grated horseradish, wasabi paste, or rehydrated wasabi powder)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.