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Tara chiri
鱈ちり (tara chiri): winter cod and tofu hot pot in kombu broth with ponzu dip
Tara chiri is a winter hot pot from all over Japan, cooked at the table on cold nights in December and January when Pacific cod is at its fattest and cheapest. The broth is only kombu and water, so the clean taste of the fish comes through; cod, tofu, napa cabbage, leek and mushrooms poach gently, and each mouthful is dipped into citrusy ponzu with grated daikon and chilli. Suitable as part of a balanced diet: lean protein and plenty of vegetables, with no rice needed. About 260 kcal and 12 g carbohydrate per portion. The usual mistake is boiling the fish hard, which breaks it into flakes in the pot; it should poach just below a simmer. Chef's tip: pour boiling water over the cod pieces and rinse them in cold water first (shimofuri); it removes any fishy smell and keeps the broth clear.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the pot
- ⅓ oz kombu (dried kelp)a 10 cm piece
- 5 cups water
- 1 ⅛ lb cod fillet, skin oncut into 5 cm pieces
- 10 ½ oz silken or soft tofucubed
- 14 oz napa cabbagecut into 4 cm pieces
- 1 Japanese leek or thin leeksliced on the diagonal
- 3 ½ oz enoki mushroomsroots trimmed
For the dip
- ½ cup ponzu (citrus soy sauce)
- 5 ½ oz daikonfinely grated, lightly squeezed
- 2 spring onionsfinely sliced
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Method
0/6 doneStep 1: Soak the ⅓ oz kombu (dried kelp) in the 5 cups water in a hot-pot or casserole for 30 minutes.
30 minStep 2: Put the 1 ⅛ lb cod fillet, skin on in a colander, pour boiling water over it, then rinse in cold water and pick off any scales or blood.
3 minStep 3: Set the pot over a medium heat. Arrange the thick 14 oz napa cabbage stems, 1 Japanese leek or thin leek, 6 shiitake mushrooms and 10 ½ oz silken or soft tofu in it and bring slowly to a gentle simmer, about 8 minutes. Remove the kombu just before it boils.
8 minStep 4: Add the cod and cook gently for 5–6 minutes until it is opaque all the way through and flakes when pressed with chopsticks.
6 minStep 5: Add the cabbage leaves, 3 ½ oz enoki mushrooms and 3 ½ oz garland chrysanthemum or spinach and cook 1–2 minutes until wilted.
2 minStep 6: Divide the ½ cup ponzu (citrus soy sauce) between small bowls and add 5 ½ oz daikon, ½ tsp shichimi or chilli flakes and 2 spring onions. Lift fish, tofu and vegetables from the pot and dip as you eat.
2 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 32 g
- Carbs
- 12 g
- Fat
- 8 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tara chiri take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of napa cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of japanese leek or thin leek?
- 1 onion per leek.
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