Chef’s Recipe: Madai no Nimono
Product used in this recipe
Preparation
- Cut the daikon in bite-sized pieces. Place a pan with cold water on your stove and add the daikon. Put the water over high heat and cook for 15 minutes.
- Meanwhile remove any excess drip from the madai using a piece of kitchen paper. Cut the fish in bite-sized pieces and make small cuts in the skin. Take a wooden skewer and pierce through the daikon. If that goes effortlessly, the daikon is ready. Take the daikon out of the pan and rinse with cold water.
- Prepare 400 ml of dashi using 400 ml water and 1 teaspoon of dashi no moto. Add the sake, mirin, soy sauce and sugar. Cut the spring onions in strings of ca. 5 cm and slice the ginger. Add the daikon, spring onions and ginger and cook for 5 minutes over medium-high heat.
- Take out the spring onions and add the madai. Put a piece of aluminum foil over the soup and slightly press down (see picture). Cook for another 5 minutes with the foil on top.
- Remove the foil and cook another 2 minutes while gently stirring with a spoon. Serve the Madai Nabe with the spring onions.
- Enjoy your dish and stay tuned for other recipes. ♪♪