Mizutaki, Nabe is most Popular during the winter season in Japan - Mizutaki is one of Nabemono or Nabe dish of food that was most popular during the winter season in Japan. Created with the use of fish or meat and a variety of vegetables are cooked with fish stock is not marinated and then dipped in ponzu sauce that is tangy and flavorful is cooked in a ceramic container named donabe.
Good material as well as a way to make it is almost similar to the Sukiyaki, but more perfect Mizutaki for food when the weather is cold. The following are the ingredients that are needed and how to present it.
- 4-5 Cup dashi
- 4 fillets of white fish (cut into 2-3)
- 4 pieces chicken thighs (cut into 4 sections)
- 8 shrimp tails
- 1/2 chicory, cut width
- 2 naganegi scallion, cut diagonally
- 1 piece kikuna, long cut into 2 parts
- 1 package of tofu
- 8 dried shiitake mushrooms
- 1 package enoki mushrooms
PONZU SAUCE INGREDIENTS
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup orange juice, such as yuzu or lemon
THE WAY OF PRESENTATION
- To make the sauce ponzu, mix whole ingredients.
- Boil the dashi with the rulers ' 2/3 from the Pan, and heat over medium heat.
- Add the fish and chicken.
- Then Cook all of the vegetables like chicory, leeks, kikuna, tofu, mushrooms and approximately 10-15 minutes.
- Add the shrimp 3-4 minutes before it is cooked.
- Finally, serve with ponzu sauce.
- Fish is the main ingredient for making this dish, and Japan Society usually use white fish such as cod, seasonal. However, if you want, you can also add various types of meat such as chicken or beef.