Kue Nabe (Grouper Hot Pot)

Name: Kue Nabe (Grouper Hot Pot)
Total time: 50 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 300 g Daikon radish; 100 g enoki mushrooms; 20 g Katsuobushi (dried bonito flakes); 15 g Kombu; 30 g mirin; 400 g Napa cabbage; 100 g Ponzu sauce; 50 g Sake; 50 g scallions; 100 g shiitake mushrooms; 600 g Swordfish fillet; 300 g Tofu; 40 g Usukuchi soy sauce; 1500 g Water; 5 g yuzu peel

⏱️ 50 dk 🔥 511 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
300 g Daikon radish
100 g enoki mushrooms
20 g Katsuobushi (dried bonito flakes)
15 g Kombu
30 g mirin
400 g Napa cabbage
100 g Ponzu sauce
50 g Sake
50 g scallions
100 g shiitake mushrooms
600 g Swordfish fillet
300 g Tofu
40 g Usukuchi soy sauce
1500 g Water
5 g yuzu peel

Hazırlanışı

Steep 15 g kombu in 1500 g water in a pot for at least 30 minutes.

Heat the kombu water slowly, removing the kombu just before it boils.

Add 30 g mirin and 50 g sake to the kombu dashi.

Kue Nabe (Grouper Hot Pot)

Malzemeler

Hazırlanışı

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