Japanese Hot Pot of Pacific Cod “Tara-Chiri-Nabe”
I decided the dinner for tonight, when I was feeling the cold air of winter.
“Nabe” one-pot dish is the best way to warm up the winter. It is cooked at table and served from the pot direct.
Especially it is called “Chiri-Nabe” that is used a fillet of white fish mainly with vegetables and tofu.
Pacific cod is popular as white fish of “Chiri-Nabe” and that dish is called “Tara-Chiri-Nabe”.
To be exact “Tara” has two species in the broad definition, “Ma-Dara” (Pacific cod) and “Sukeso-Dara” (Alaska pollock).
Commonly as an ingredient of “Nabe” it is used “Ma-Dara”.
“Ma-Dara” has a barbel, but “Sukeso-Dara” has no barbel.
Today’s ingredients :
napa cabbage, Komatsuna (Japanese mustard spinach), Shimeji mushroom, Enoki-Dake mushroom, Shirataki konjac, Kuzu-Kiri, tofu
Check the video of tonight’s dinner preparation. “HOT POT DISH WITH COD”
is one-pot dish with Pacific cod with vegetables. 鱈ちり鍋（たらちりなべ） literally “snow fish one-pot dish”
is a Pacific cod commonly. To be exact “Tara” includes two species, “Ma-Dara” and “Sukeso-Dara”. 鱈（たら） literally “snow fish”
is a Pacific cod (Gadus macrocephalus). 真鱈（まだら） literally “genuine snow fish”
is an Alaska pollock (Theragra chalcogramma), it is also called “Suketo-Dara”. 助惣鱈（すけそうだら） 介党鱈（すけとうだら）
is bony parts of a fish. It is used to make stock and to cook simmered dish “Ara-daki”. 粗（あら） literally “coarsely”