Tara-Chiri Hot Pot, Japani food Let's try at home
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4 pieces (400 g) cod fish
1 block (300 grams) tofu
4 Chinese cabbage leaves (400 g)
1 long Japanese onion
1 piece (8 sq; cm)
Little salt
(Ponu sauce)
1 tablespoon lemon juice, such as yuu
1 tablespoon vinegar
2 tablespoons soy sauce
2 tablespoons water
(Rice potatoes)
150 g of cold rice
1 egg
4 small onions
Little salt
A little soy sauce
Ready recipe
Let's first make ponju sauce. Cut a lemon half of the juice like a yuo, and remove the juice from the chip. Add 1 table-spoon lemon juice to the vinegar, soy sauce and water.
Cut cud fish by 3 or 4 centimeters wide. Spread 3/4 teaspoon salt on it and leave it for about 30 minutes. Cut the tofu length by half and cut it to 2 cm in width.
Cut Chinese cabbage by 6 cm long and cut it like a white trunk to 1 cm thick and cut green leaves like 2 cm in length. Cut the length of the Japanese long beetle to 5 cm. Make small green onions fine.
Take 1 liter of water in a bowl, keep it under the water with a piece of cloth. Add half a teaspoon of salt and let it heat. When you start boiling, first add a white stem, then add green leaves and tofu to the Chinese cabbage.
Keep the cod fish on top for 4 to 5 minutes. Add Japanese long onions 1 minute before cooking and close the oven after 1 minute.
It is served with a small bowl of papaya sauce poured into it. Pansu sauce can be served in the other bowl beside for sinking.
After cooking hot pot, prepare rice pods with the remaining soup. If the amount of remaining soup is more then remove the rest by putting 400 ml soup in the container. Add water if necessary. Warm up.
Taste the taste by adding salt and soy sauce. Place the cold rice in the containers.
Sprinkle an egg in a bowl. Pour the egg mixture into the container by putting it in a chopstick bowl. Sprinkle some green onions and sprinkle the stove.
Enjoy serving poros in different containers.
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