MISO BUTTER NABE

To prepare:

•For the miso butter soup base:

- 400 gr shiro miso

- 72 ml sake

- 400 gr sugar

- 50 gr unsalted butter

•For the broth:

- 1800 ml dashi stock

- 70 gr soup base

- 80 gr inaka miso (brown miso)

- 30 ml mirin

- 30 ml yamasa shoyu

•For the fish and accompaniments:

- 100 gr long cabbage

- 100 gr enoki mushrooms

- 4 pcs shiitake mushrooms

- 40 gr japanese leek

- 40 gr carrot

- 40 gr daikon

- 40 pc kanikama

- 4 pc hotate

- 120 ml sake

- 4 pc ebi

- 120 gr gindara

To make:

•For the miso butter soup base:

1. Melt the butter in a pot and add in the shiro miso. Stir fry for about 15 minutes on a low fire until the paste is well blended in. 

2. Add the sake and the sugar to the mixture and mixture well. 

•Put it all together:

1. Pour the dashi stock into a pot and add in the pre-prepared miso butter soup base. Bring the boil. 

2. Add the inaka miso, mirin, and yamasa shoyu and bring to boil. 

3. In a clay pot, place the long cabbage at the base and arrange the rest of the fish and accompanying ingredients neatly on top. 

4. Slowly pour the finished miso butter soup into the nicely arranged clay pot and bring it to boil for about 5 minutes. 

5. Serve. 

Enjoy your cooking with your loved one

Sumber majalah: Exquisite taste, February-April 2014