Japanesefishvia groq
Cod Nabemono
A Japanese-inspired hot pot with zesty and aerated flavors. This dish is perfect for a fun and interactive meal.
⏱25 min🍽4 servings📊medium
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Ingredients
- ●4-6 ounces Cod FilletsFresh and sustainable
- ●2 cups Dashi BrothStore-bought or homemade
- ●1/4 cup Zesty Ponzu SauceStore-bought or homemade
- ●2 tablespoons Aerated Miso PasteOptional for added depth
- ●1 cup Nabemono VegetablesChoose your favorite Japanese-style hot pot veggies
- ●4-6 inches Green OnionsFor garnish
- ●8 ounces Nabemono NoodlesOptional for added carbs
- ●2 tablespoons Sesame OilFor finishing
- ●2 tablespoons Soy SauceFor added umami
- ●2 inches GingerFor added flavor
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Instructions
- 1
1. Prepare the dashi broth according to package instructions.
- 2
2. Slice the cod fillets into thin pieces.
- 3
3. Slice the green onions and ginger.
- 4
4. Heat the sesame oil in a large pot over medium-high heat.
- 5
5. Add the cod pieces to the pot and sear until cooked through.
- 6
6. Add the dashi broth, zesty ponzu sauce, and aerated miso paste to the pot.
- 7
7. Bring the mixture to a simmer.
- 8
8. Reduce heat to low and cook for 5-7 minutes.
- 9
9. Serve the cod and broth over nabemono noodles or with Japanese-style hot pot veggies.
- 10
10. Garnish with sliced green onions and sesame seeds.
- 11
11. Serve immediately and enjoy!