Mizore Nabe

OPEN SOURCE FOOD
18Ingredients
55Minutes

Ingredients

US|METRIC
  • 500 milliliters water
  • dashi stock (instant)
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 2 tablespoons soy sauce
  • 300 grams salmon (cut into bite size pieces)
  • 3 tablespoons potato starch
  • 3 centimeters ginger (grated)
  • oil (for deep frying)
  • 1 carrot (peeled, sliced)
  • 1/2 leek (cut into sections)
  • 6 mushrooms (dried monkey head)
  • mushrooms (bunch of dried Japanese)
  • 400 grams radish (Dikon, peeled and grated)
  • bean curd (ribbon shaped dried, handful)
  • yuzu (peel, sliced)
  • udon noodles
  • spring onion (sliced)
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    Directions

    1. 1. Clean salmon, remove fish bones, sprinkle with ginger juice and marinate 30 minutes.
    2. 2. Drain salmon, sprinkle with potato starch.
    3. 3. Heat oil, deep-fry dried beancurd first and then salmon.
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