"Tarachiri Nabe"

Editor: Mariko

HAVE A VERY MERRY CHRISTMAS

AND
A WONDERFUL NEW YEAR!

2003 is almost over. I'm glad you to find your favorite dishes in my recipe collection and going to introduce tasty and easy cooking recipes for you next year as well.
Looking forward to seeing you at this corner.
Mariko

Ingredients (for 4 servings)

8 slices Cod, 1 Negi(=Leek), 1/4 Hakusai (=Chinese Cabbage),
1 package Shimeji mushroom, Enoki mushroom and Shiitake mushroom,
Kombu(=dried tangle), Suitable Sake,

Seasoning: Grated ginger as suitable
Ponzu soy sauce:

Mix 1/4 cup Soy sauce
1/4 cup citrus fruit juice
1/2 tablespoon Dashi-jiru.

Called "Ajipon" is available in stead of Ponzu soy sauce.

Preparation
Making KOMBU stock	With towel or hard brush, get rid of KOMBU's stain. Pour plenty of water in a pot. Soak KOMBU in water for 1-2 hours.
COD	Cut each cod into three or four pieces and put the pieces in boiled water. As the face became white, pour the cod into a sieve and drain.
NEGI (=LEELK)	Cut negi into 1cm slantwise.
MUSHROOMS	* Shimeji: Cut the end down and divide into small fringe. * Shiitake: Cut stem down. * Enoki: Cut the end down.
HAKUSAI (=CHINESE CABBAGE)	Cut hakusai into 3cm around.

Making Trachiri Nabe

Please use a clay pot if you have.

1) Put KOMBU stock and sake (10% of KOMBU stock), boil up on medium heat.
2) Put the core of hakusai first.
3) After the core boiled, add the other ingredients and boil.

How to eat:
1) Pour ponzu soy sauce in a small vessel.
2) Add grated ginger in the sauce and dip the ingredients in it.

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