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  • Hi, I am Francis, the host of this show "Cooking with Dog."

  • Today, we will be making Mizore Nabe, a hot pot served with grated daikon radish.

  • Let's make dashi stock for the Mizore Nabe.

  • Soak the kombu in water for 30 minutes.

  • Put the bonito flakes in the pot of kombu stock.

  • Heat the pot at a medium heat.

  • When the water starts to boil, remove the foam with a wire sieve.

  • Reduce the heat to low and simmer the dashi stock for 5 minutes.

  • Turn off the burner

  • and strain the stock through the paper towel and wire sieve.

  • You may substitute packaged dashi if kombu kelp and bonito flakes are not available.

  • Squeeze out remaining water from the bonito flakes in order to get a delicious, rich dashi stock.

  • Let's cut the ingredients for the Mizore Nabe.

  • Slice the carrot into five 1/8 inch slices.

  • Cut the carrot slices using a maple leaf cutter.

  • Cut the long green onion into six 1 and 1/2 inch pieces.

  • Slice the rest diagonally into 1/4 inch slices.

  • Chop off the stems of the shiitake mushrooms, and make a cross-shape incision on each cap.

  • Cut the base off the shimeji mushrooms.

  • Tear the mushrooms into bite-size pieces.

  • Cut the Japanese Parsley into 3 inch pieces.

  • Cut the silken tofu into 4 slices.

  • Cut the Kirimochi in half.

  • Shave a thin slice of yuzu peel

  • and remove the white part of the rind.

  • Cut the peel into fine strips and chop them into very fine pieces.

  • Gate the daikon radish.

  • Let's prepare the oysters.

  • Add salt to the oysters.

  • Gently mix the oysters in a quick manner.

  • Take the bowl to the sink and rinse the oysters with running water.

  • Put the oysters on a wire sieve and drain off the excess water.

  • Submerge the wire sieve in the boiling water and gently stir the oysters with a set of saibashi.

  • After around 10 seconds, the oysters will become round and you should quickly remove them.

  • Let's prepare the salmon and pacific cod.

  • Sprinkle salt on both sides of the fillets.

  • Lightly press the salt into the fillets with your hands.

  • Let it sit for 20 minutes until the surface becomes slightly wet.

  • Rinse the fillets with a large amount of water to eliminate the fishy smell.

  • Cover the fillets with paper towels and thoroughly wipe off the moisture.

  • Slice the salmon fillet diagonally into 4 pieces.

  • In the same way, slice the pacific cod diagonally into 4 pieces and place them on a plate.

  • Grate the ginger.

  • Pour the ginger juice on the fillets and coat evenly.

  • This process will completely eliminate the fishy smell and bring out the flavor for your fish.

  • Add about a half inch of frying oil in a pan.

  • Fry the kirimochi at about 340 degrees Fahrenheit.

  • Observe the bubbles and listen to the sizzling sound in order to get the right oil temperature.

  • Make sure each side of the kirimochi is evenly cooked.

  • When the kirimochi slightly inflates, remove and drain off the excess oil on a baking rack.

  • Let's deep fry the salmon fillets first.

  • Dip the fillets in potato starch until they are completely coated.

  • Gently pat the fillets in order to remove the excess starch.

  • Deep fry the salmon fillets at about 340 degrees Fahrenheit.

  • Flip them over.

  • When the salmon turns light brown, remove and drain on the baking rack with a paper towel.

  • Next, let's deep fry the pacific cod.

  • Just like the salmon fillets, dip the fillets in potato starch and put them in the frying oil.

  • Flip them over.

  • Like before, when the surfaces become light brown, remove and drain on a paper towel.

  • Let's make the Mizore Nabe.

  • Measure the dashi stock

  • and pour it into an earthen pot.

  • Turn on the burner.

  • When the stock starts to boil,

  • add sake,

  • mirin,

  • salt

  • and usukuchi soy sauce.

  • Stir with the saibashi.

  • Add carrots,

  • long green onions,

  • shiitake

  • and shimeji mushrooms.

  • Simmer for around 1 to 2 minutes and add in the grated daikon radish,

  • silken tofu,

  • deep-fried salmon,

  • pacific cod,

  • kirimochi

  • and oysters.

  • When it comes to a boil, skim off the foam.

  • Finally, add Japanese parsley on top.

  • The daikon radish easily loses its nutrients so be careful not to overcook.

  • Here are my recommendations for additional seasonings.

  • Serve the ingredients to a small bowl and enjoy the taste of the Mizore Nabe!

  • After you finish the Mizore Nabe, you may add udon noodles to the soup.

  • Add the dashi stock if the soup is reduced too much.

  • You may also add a little usukuchi soy sauce and mirin to the soup to get the flavor that you would like.

  • Add the udon noodles along with the long green onion.

  • Loosen up the noodles with the saibashi .

  • Serve the udon noodles with your favorite seasonings.

  • A yuzu peel is the perfect condiment for udon noodles.

  • Grated daikon radish goes great with fried fish and rice cake.

  • This hot pot is always good to the last drop

  • and it will warm you up, especially when it is cold outside.

  • Good luck in the kitchen!

Hi, I am Francis, the host of this show "Cooking with Dog."

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