The combination of the grated radish is exquisiteness to the deep-fried salmon.
- 3 fillets red salmon (3oz=90g / a fillet)
- 1/2 Japanese radish
- 1 boiled bamboo shoots
- 1 package enokidake mushroom
- 4 inch kombu
- katakuriko : potato starch (if you don't have katakuriko, use wheat flour)
- sesame oil
- soy sauce, mirin, sake
shake up and down
- 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.
- 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.
- Cut a boiled bamboo shoots in thin rectangles.
- Cut off the end of a enokidake mushroom and cut into a half length.
- Pare Japanese radish and grate.
- 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.