Sunday, March 24, 2013

Donabe Lemon Butter Cod & Daikon

Cod and daikon...what a nice combination and there are so many cooking variations with these two main ingredients with different kinds of donabe.

Simple steam-frying them with some butter and yuzu citrus slices is one of my favorites. It's a very easy one pot dish with tagine-style donabe, "Fukkura-san". Since I couldn't find decent yuzu from a store, this time, I made it with meyer lemon, and it was very nice, too!

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First, daikon slices are pan-fried in butter just like making daikon steaks.

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Black cod ("gindara") and meyer lemon slices are added along with bean sprouts and shimeji mushrooms, and steamed in sake for 7-8 minutes.

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After resting for a few minutes, the dish is ready. So aromatic.
Here's the recipe:

Steam-fry Lemon Butter Cod & Daikon

Ingredients: (2-3 servings)
12 oz (360 g) black cod ("gindara") filet, cut into 6-7 pieces
1 teaspoon salt
2 tablespoons butter
10 oz (300 g) daikon radish, peeled and sliced into 1/2" (1.2 cm) thick disks
1/4 teaspoon salt
1 clove garlic, thinly-sliced
1 small knob ginger, minced
2 tablespoons sake
6 oz (180 g) bean sprouts
5 oz (150 g) shimeji mushrooms
2/1 meyer lemon, thinly-slided and further cut into half
1 teaspoon light color soy sauce ("usukuchi shoyu")
1 scallion, thinly-sliced diagonally
Japanese mixed chili pepper ("shichimi togarashi")
ponzu sauce (optional)

  1. Season both sides of the cod filets with 1 teaspoon of sea salt. Refrigerator for 30 minutes. Pat dry with paper towel and set aside.
  2. Heat the butter in the skillet of "Fukkura-san" over medium-heat for 2-3 minutes.
  3. Season both sides of the daikon slices with 1/4 teaspoon of sea salt and add to the skillet in one layer. Cover with lid and steam-fry until the bottom side of the daikon is golden brown (about 4-5 minutes).
  4. Turn the daikon over. Add the garlic and ginger in the open space and stir for 1 minute.
  5. Add the sake, cover with lid again, and cook for 2 more minutes or until the daikon is just tender when tested with a tooth pick.
  6. Add the bean sprouts and spread over the daikon. Add the shimeji mushrooms and spread. Add the cod filets and insert lemon slices under cod filets.
  7. Drizzle the soy sauce, cover with lid, and cook for 7-8 minutes or until the fish is just cooked through.
  8. Turn off the heat and let it rest for 3-5 minutes.
  9. Bring "Fukkura-san" to a dining table. Uncover and garnish with the scallion and some shichimi togarashi. Serve immediately. 
  • Serving option: If you like even bigger flavor, after divided into individual bowls, drizzle some ponzu sauce to enjoy.

Happy donabe life.