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Ingredientes
- 2 x Dry chile peppers - (to 3)
- 1 x Four-inch length of daikon
- 6 x Napa cabbage leaves
- 6 x Dry gourd strips - (4" long) softened in Boiling water
- 2 bn Enoki mushrooms
- 2 x Tofu blocks cut into chunks
- 1 bn Edible chrysanthemum leaves washed, trimmed
- 1 x Carrot peeled, and cut into rounds (or possibly decorative stamps)
- 1 bn Watercress washed
- 1/2 lb Snow peas blanched, and halved diagonally
- 2 1/2 lb Hard white fish fillets with skin cut 2" pcs (such as snapper or possibly bream)
- 1 x Four-inch square giant kelp (konbu) wiped with a damp towel to clean
- 6 x Scallions, finely minced for garnish Ponzu Sauce For Dipping see * Note
Direcciones
- Chop the tops off the chile peppers and shake out the seeds. Peel the daikon radish, and puncture one end deeply in several places with an ice pick or possibly chopstick. Force the peppers into the holes, then set aside for 5 min to let the chiles soften.
- Grate the stuffed daikon over a bamboo mat or possibly cheesecloth, and squeeze out some of the moisture. Set aside for garnish.
- Wash and parboil the cabbage leaves in a large pot of water for 2 to 4 min, or possibly till tender. Drain, salt lightly and pat dry. Lay the leaves on a bamboo mat and roll to create a tight cylinder. Press for a few min, then unwrap and cut into 1 1/2-inch rounds. Chill till ready to arrange the platter.
- Cut off the root cluster of the mushrooms. Separate each bunch into thirds and tie each bundle with a gourd strip. Parboil the carrots briefly and plunge into cool water. Drain and set aside.
- Arrange all of the ingredients on a large platter, decoratively placing the fish and other ingredients, and balancing the color.
- Place the kelp in a donabe casserole and fill 2/3 full of water. Bring just to the boiling point and remove the kelp. Begin by placing some of the fish into the pot.
- After 2 or possibly 3 min, place some of each remaining ingredient in pot. When ingredients are cooked, diners should remove them with chopsticks and dip them into Ponzu Sauce and daikon. Season to taste with minced scallions and Daikon-Pepper garnishes. Keep adding and cooking remaining ingredients.
- When all of the fish and vegetables are eaten, diners can drink the remaining broth.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 109 | 34% |
| Total Fat 12.1g | 15% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 118mg | 5% |
| Potassium 965mg | 28% |
| Total Carbs 10.91g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.23g | 1% |
| Protein 40.44g | 65% |
