Tara Chiri (Cod Hot Pot)

Name: Tara Chiri (Cod Hot Pot)
Total time: 50 min
Yield: Serves 2–3
Ingredients: Fresh cod fillets 3 fillets; Napa cabbage 1/8 head (about 300 g); Japanese leek (naganegi) 1 stalk; Shungiku (chrysanthemum greens) 1/2 bunch; Shiitake mushrooms 4 fillets; Daikon radish 5 cm (about 150 g); Firm tofu 1 block (about 300 g); Kombu (dried kelp) for dashi 1 piece, 10 cm; Ponzu 6 tbsp; Water 800ml; Sake (Japanese rice wine) 2 tbsp; Salt 1/4 tsp

🥗 Lighter 💪 If you exercise 🍲 Cooking for a group

Serves 2–3 · About 50 min (30 min of this is just letting the kombu soak in water)
A light hot pot: simmer cod, tofu and vegetables in kombu broth and eat with ponzu and grated daikon.

① Soak the kombu in water→② Salt the cod→③ Cut the vegetables and grate the daikon→④ Simmer the vegetables and tofu→⑤ Simmer the cod

What to buy

Fish

Fresh cod filletsLabeled as fresh cod (nama-dara), not salted cod3 fillets

Vegetables

Napa cabbage1/8 head (about 300 g)Japanese leek (naganegi)1 stalkShungiku (chrysanthemum greens)1/2 bunchShiitake mushrooms4 filletsDaikon radish5 cm (about 150 g)

Tofu

Firm tofuSilken tofu is OK too1 block (about 300 g)

Dry goods & seasonings

Kombu (dried kelp) for dashi1 piece, 10 cmPonzu6 tbsp

Check what you already have

Water800mlSake (Japanese rice wine)2 tbspSalt1/4 tsp

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How to make it

Soak the kombu in water

Let sit 30 min

Put 800 ml water and the kombu in a clay pot or deep pot and let sit 30 minutes (do not turn on the heat)
The white powder on the kombu is flavor, so do not wash it off

How to tell it's doneThe kombu has soaked up water and is soft and spread out.

Salt the cod and let sit

Cut, then let sit 10 min

Cut each cod fillet into 3. If you see any bones, pinch them out with your fingers
Put them on a plate, sprinkle 1/4 tsp salt on both sides, and let sit 10 minutes
When you finish cutting, wash your hands, the knife and the cutting board with dish soap
After 10 minutes, wipe off the water on the surface with paper towels

How to tell it's doneThe water on the cod has been wiped off.

Be carefulWash the cutting board used for raw fish before cutting vegetables.

Cut the vegetables and tofu, and grate the daikon

About 10 min

Pull off the napa cabbage leaves one by one and wash them. Cut the white stems 3 cm wide and the green leaves 5 cm wide
Cut the leek diagonally 1 cm wide. Cut off the shiitake stems
Cut 1 cm off the hard root end of the shungiku and cut into 5 cm lengths
Take the tofu out of the pack, put it on the cutting board, and cut into 8 pieces
Peel the daikon and grate it on a grater. Put it in a colander and lightly drain the liquid

How to tell it's doneEverything is cut, and the grated daikon is ready.

Be carefulWhen the daikon gets small, it is easy to grate your fingers. Stop when about 3 cm is left.

Simmer the vegetables and tofu in kombu broth

Medium-low → Medium heatAbout 10 min

Put the pot from step 1 over medium-low heat
When small bubbles start coming up from the bottom (before it boils), take out the kombu
Add 2 tbsp sake, then the napa cabbage stems, shiitake and tofu, and simmer over medium heat about 5 minutes

How to tell it's doneThe cabbage stems are see-through.

Be carefulIf it boils with the kombu still in, the broth gets slimy and bitter.

Add the cod and simmer

Medium-low heat, lid onAbout 7 min

Add the cod, put the lid on and simmer about 5 minutes on medium-low heat. It breaks easily, so do not stir
Add the cabbage leaves, long green onion and shungiku and simmer about 2 minutes
Put 2 tbsp ponzu and grated daikon in each small bowl, dip and eat

ReadyThe cod is white, and when you break the thickest part with chopsticks, it is white all the way inside, with no see-through parts. The flesh flakes apart easily.

📚 Learn more about this dish

🥬 Ingredient guide

Naganegi (Japanese leek)Tofu

🔪 Cutting & cooking tips

Boiling Heat levels (high, medium, low)Naname-giri (diagonal slices)

If it didn't work out

The cod fell apartIt boiled hard, or you stirred it. Next time, keep it at a gentle bubble and do not touch the cod.

It smells fishyYou skipped salting and wiping in step 2. Next time, let it sit 10 minutes and wipe well. Also skim off the foam (scum) that comes up.

The broth is bitter or slimyIt boiled with the kombu still in in step 4. Next time, take it out as soon as bubbles appear.

The shungiku is mushyIt went in too early. Add the shungiku last and cook 1–2 minutes.

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Made by YUU, a teen who loves cooking → About me