Mizore Nabe

• 2 1/8 cups water
• dashi stock instant
• 1 tablespoon sake
• 1 tablespoon mirin
• 2 tablespoons soy sauce
• 2/3 pound salmon cut into bite size pieces
• 3 tablespoons potato starch
• 1 3/16 inches ginger grated
• oil for deep frying
• 1 carrot peeled, sliced
• 1/2 leek cut into sections
• 6 mushrooms dried monkey head
• mushrooms bunch of dried Japanese
• 3 7/16 cups radish Dikon, peeled and grated
• bean curd ribbon shaped dried, handful
• yuzu peel, sliced
• udon noodles
• spring onion sliced

1. 1. Clean salmon, remove fish bones, sprinkle with ginger juice and marinate 30 minutes.
2. 2. Drain salmon, sprinkle with potato starch.
3. 3. Heat oil, deep-fry dried beancurd first and then salmon.
4. 4. Drain on paper towels to remove excess of oil.
5. 5. Cook water in a wok, dissolve dashi, add sake, mirin and soy sauce.
6. 6. Add carrots, leek and mushrooms, simmer 2 minutes.
7. 7. Add grated dikon, deep-fried salmon and dried beancurd. Simmer couple of minutes.
8. 8. Serve with yuzu kosho or shichimi - seven spice pepper & chili.
9. 9. Remaining soup can be used to cook udon noodles, garnished with yuzu peel and spring onion

water, sake, mirin, soy sauce, salmon, potato starch, ginger, oil, carrot, mushrooms, mushrooms, radish dikon, bean curd ribbon, yuzu, udon noodles, spring onion

Taken from www.yummly.com/recipe/Mizore-Nabe-1691511 (may not work)