It’s getting cold in Tokyo and the Nabe (Japanese hotpot) season has come!
Today I want to share one of my favorite Nabe recipe, Tsumire-Nabe.
Ingredients (4 servings):
(A) 6 Aji (Japanese mackrel)
(A) 1/2 onion
(A) 20g of ginger
(A) 1 egg white
(A) 1 teaspoon of salt
4 cups of Dashi (stock)
any vegetable, mushrooms
Any sauce for dipping (I like Ponzu fop this hotpot)
- Fillet the Aji. Mix all the (A)s in the food processer, then make it into paste.
- Prepare Dashi (or any soup stock) in the pot, bring to boil. Make fish ball shape with two spoons, then place in the pan.
I like to use Ponzu sauce for Tsumire (fishball) for dipping, and after we finish all, we add Ramen noodle and beaten egg in the leftover of the soup.
If you use rice and egg, you can also eat tasty porrige