Okisuki is basically a seafood sukiyaki dish (“Oki” means ocean and “Suki” is short for Sukiyaki), and I love making this dish with black cod, as the buttery texture and rich flavor of this fish goes so well with the sauce. But, feel free to substitute fish or any other ingredients with your choice of seafood and/ or vegetables. Making this dish is as simple as just piling up the ingredients, pour the sauce, and let them cook in the donabe. It’s so tasty! If you can save the broth after enjoying all the ingredients cooked in it, you can add udon or ramen noodles to make the “shime” (finishing) course.
Vegan optionUse vegan dashi and substitute black cod with your choice of vegetable(s)
EquipmentClassic-style Donabe Medium Size
Servings3 - 4 Servings
- 1 lb 2 oz (500 g) black cod, cut into 1.5” (4 cm) pieces
- 2 teaspoons sea salt
- 3/4 cup (180 ml) dashi
- 1/4 cup (60 ml) sake
- 1/3 cup plus 2 teaspoons (100 ml) soy sauce
- 1/3 cup plus 2 teaspoons (100 ml) mirin
- 2 tablespoons raw brown sugar
- 6 medium napa cabbage leaves, cut into bite-size pieces
- 2 oz (60 g) burdock root, thinly-sliced
- 5 oz (150 g) shirataki noodles (yam jelly noodles)
- 5 oz (150 g) shimeji mushrooms
- 2 green onions, thinly-sliced
- 10 oz (300 g) medium-firm tofu, cut into 6 pieces
- 2 – 3 baby bok choy, cut into small wedges
- 10 oz (300 g) daikon, grated and excess moisture drained
- kanzuri, optional
- Season all over the black cod with the sea salt. Leave and let it release excess moisture for 15 – 30 minutes. Pat dry well.
- To make the warishita sauce, combine the dashi, sake, soy sauce, mirin, and sugar in a bowl. Whisk well until the sugar is dissolved.
- Spread the bottom part of the napa cabbage in the donabe, followed by the burdock, shirataki noodles, leafy part of the napa cabbage, shimeji mushrooms, and green onion.
- Pour the sauce and bring it high simmer over medium-high heat. Let it simmer for a few minutes. Turn down the heat if necessary.
- Add the tofu, bok choy, and black cod. Continue to cook for a few minutes or until everything is cooked through.
- Add the grated daikon and cook for an extra minute or so. Turn off the heat.
- Serve into individual bowls with kanzuri on the side if you like.
Once you get the ingredients ready, you can just start cooking at the table.