Cod Kasujiru-style (Non-alcoholic)

A winter cod dish finished with white miso instead of sake lees. It warms the body.

Ingredients

Instructions

1. 1

   Sprinkle salt on the cod, leave for 10 minutes, pat dry, and cut into bite-sized pieces.

2. 2

   Cut the daikon radish and carrot into ginkgo leaf slices.

3. 3

   Pour dashi stock into a pot, simmer the vegetables, then add the cod and simmer for 5 minutes.

4. 4

   Dissolve the white miso into the pot and serve.