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Tag Archives: Shimeji Mushroom

Black Cod Sukiyaki with Grated Daikon

Okisuki

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.


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