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CONTENTS

1 “Tora” (Tiger)
2 The Event Calendar
3 Hoikuen entrance
4 Hokago Room
 5 Bicycle Parking
 6 Hay fever (pollinosis)
 7 Fire alarms
8 Kadomatsu
9 Japanese Cooking
10 Japanese Expressions 
Back Number
2009
  vol.56 vol.55 vol.54
2008
vol.53  vol.52  vol.51 vol.50

2007

vol.49 vol.48 vol.47 vol.46

2006

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2005

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2004

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2003

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2002
vol.29 vol.28 vol.27 vol.26

2001

vol.25

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2000

vol.21 vol.20 vol.19

vol.18

 

Japanese Cooking
Tara-Chiri (Cod hotpot)



Chiri-nabe is a hotpot (cooked at the table) of fish, Tofu and vegetables served with dip sauce ( mixture of soy sauce and vinegar). There is a version of Chiri-nabe using cod, called “Tara-chiri”.

Cod is a fish in the height of the season in winter and suited for any ingredients because of its plain taste.

How about enjoying Tara-chiri, sitting around a table.

Ingredients (servings)

A:  2 blocks Tofu, 6 fillets cod, 6 Hakusai leaves (Chinese cabbages), 2 Ao-negiJapanese leeks),

    4 fresh Shiitake, 1 bunch Shungiku, 60g Harusame (starch noodles)10 cm square Kombu kelp

B:   Dipping sauce (5 tbsp. soy sauce, 3 tbsp. vinegar) or Pon-zu Shoyu (sour orange juice mixed with soy sauce)

    Shichimi-togarashi (Japanese powdered chili pepper of seven tastes)

Directions

1.      Cut theTofu into 68 cubes, Hakusai and Naga-negi into 5cm lengths,and Shiitake in half.

Rinse Shungiku and cut in half. Soak Harusame in lukewarm water and cut into 10cm lengths.

2.      Cut the cod fillets into a bite size and dip through boiling water.

3.      Place the Kombu in a deep pot filled with water, keep for 30 minutes and bring to a boil.

Put the cod first and add all the ingredients of No.1 except Shungiku.

4.      Just before eating, put the Shungiku.

5.      Serve in individual bowls with dipping sauce. Add Shichimi-togarshi to taste.

Note:  Bottled Pon-zu Shoyu is sold at supermarkets.

 

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