Monday, June 20, 2011

Tonight's donabe dish...Housemade sake-kasu and miso nabe

Since I had this wonderful housemade sake-kasu (sake lees) as a "byproduct" of making makkoli (rice wine), I wanted to use it for my donabe cooking tonight.

We did a sake-kasu nabe hot pot! I made the broth with sake-kasu and cooked salmon filet and some vegetables I already had in the kitchen. For the broth, I also added my homemade miso. So it gives additional depth in the flavor and also more enzyme power!

Unfortunately, the picture of the entire dish (in the donabe) came out too dark, so I just post the recipe below. It's very easy to make.

Salmon Sake-kasu Nabe
Ingredients – 2 generous servings
(for medium-size classic-style donabe, “Yu Kizeto")

(for the broth)
4 oz sake-kasu (sake lees) paste
2 tablespoons miso
1 tablespoons light-color soy sauce
1 teaspoon grated ginger
3.5 cups (about 800 ml) dashi stock
a pinch of salt if necessary

2-3 oz daikon, sliced into disks and quartered
1 small carrot, sliced into disks
3-4 oz konnyaku (yam jelly), thinly-sliced into strips (and twisted into knots if you like)
3-4 oz tofu, cut into cubes
1 package (3 oz) enoki mushrooms
1 small bunch mizuna, cut into 2" length
6-8 oz salmon filet, cut into 1.5" pieces

(condiments suggestion)
some thinly-sliced scallion
some shichimi pepper

1. In a bowl, whisk together sake-kasu, miso, soy sauce, grated ginger, and a ladleful (or two) of the dashi stock.
2. Combine the whisked mixture and the remaining dashi stock in the donabe. Bring it to simmer over medium-heat.
3. Add the konnyaku, daikon, and carrot to the broth. Cook until vegetables are tender.
4. Add the fish and simmer.
5. Once the fish is cooked through, add the enoki mushrooms and mizuna. Cook for one more minute.
6. Serve into individual bowls. Enjoy with some condiments.

Happy donabe life.