Mizore nabe

Highslide JS
A person grinding grated radish is indispensable

The combination of the grated radish is exquisiteness to the deep-fried salmon.



shake up and down
shake up and down
  1. Separated the salmon meat from the bones, cut into a bite size pieces. Put salmon into plastic bag, add 2 tablespoons soy sauce, mirin and sake. Let the air out of plastic bag and bind. Let it stand a half day.
  2. Put katakuriko and salmon into new plastic bag, shake up and down (see picture). Heat oil to 170 degrees, and deep-fry salmon for 3 minutes.
  3. Cut a boiled bamboo shoots in thin rectangles.
  4. Cut off the end of a enokidake mushroom and cut into a half length.
  5. Pare Japanese radish and grate.
  6. Put dried kelp and a cup of water into earthenware pot and heat. When water comes to boil, pour all grated radish with its juice. Add 1 tablespoon soy sauce and mirin. When grated radish becomes warmer, put bamboo shoots, enokidake mushroom and deep-flied salmon.


After you eat delicious Mizore nabe to your heart's content, you should add rice cake or dumpling into the remaining soup.