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,
Cod is a
fish in the height of the season in winter and suited for any ingredients
because of its plain taste.
enjoying Tara-chiri, sitting around a
＜ Ingredients (４servings) ＞
A: 2 blocks Tofu,
6 fillets cod, 6 Hakusai leaves
(Chinese cabbages), 2 Ao-negi（Japanese 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)
(Japanese powdered chili pepper of seven tastes)
＜ Directions ＞
theTofu into 6～8 cubes, Hakusai and Naga-negi
into 5cm lengths,and Shiitake in
and cut in half. Soak Harusame in
lukewarm water and cut into 10cm lengths.
the cod fillets into a bite size and dip through boiling water.
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.
before eating, put the Shungiku.
in individual bowls with dipping sauce. Add Shichimi-togarshi
Note: Bottled Pon-zu
Shoyu is sold at supermarkets.