Here’s my healthy seafood hot pot, Halibut Mizore Nabe – Halibut (or your choice of fish) is quickly simmered with vegetables and finished with a generous amount of grated daikon on top. With the addition of the glass noodles, this dish makes a very satisfying one pot donabe meal.
EquipmentClassic-style Donabe Medium size
Bistro Donabe is used in this recipe
Servings2 - 3
- 12 oz (360 g) halibut fillet, cut into 6 – 8 pieces
- 1 teaspoon sea salt
- 1 tablespoon sesame oil
- 1 small knob ginger, cut into thin shreds
- 2 cloves garlic, thinly-sliced
- 3 tablespoons sake
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 cups (480 ml) dashi
- 5 oz your choice of mushrooms, cut if necessary
- 5 oz medium-firm tofu, cut into large bite-size pieces
- 1 oz (30 g) glass noodles, rehydrated in hot water for a few minutes, rinsed in cold water and drained
- 1 small carrot, thinly sliced by using a peeler
- 8 oz (240 g) daikon, grated and drained excess moisture
- Some watercress
- Your choice of condiments such as shichimi togarashi
- Sprinkle sea salt all over the halibut and let rest for 30 min. Pat dry well.
- Heat the sesame in the donabe over medium heat and add the ginger and garlic. Sauté until fragrant (about 1 min).
- Add the sake, soy sauce, mirin, and dashi. Cover with the lid and bring to a high simmer over medium-high heat.
- Add the mushrooms, tofu, halibut and glass noodles. Cover again and cook for a few minutes or until the fish is cooked through.
- Add the carrot, daikon, and watercress and simmer for a minute or so. Serve immediately. Enjoy with your choice of condiments.
Get the ingredients ready.
All cooked in one donabe…healthy and satisfying!