How To Make Tara-Chiri - Easy Kraft Recipes

Tara-Chiri

We will make hot cup dishes using tara or cod fish that enter the harvest period in winter. "Chiri" is a hot dish where ingredients such as fish, vegetables and tofu are boiled and then eaten with ponzu sauce (the basic ingredient of citrus). We will also teach you to enjoy "shime" by making the remaining soup become porridge.

Ingredients :

4 cod fish fillets (400g)
1 block of tofu (300g)
4 Chinese cabbage leaves (400g)
1 leek
1 sheet of kombu (size 8cm)
Salt to taste

Sauce Ponzu

1 tablespoon of lemon juice such as yuzu or lemon
1 tablespoon of vinegar
2 tablespoons of shoyu
2 tablespoons of water

For rice porridge
150g cold rice
1 egg
4 leeks
Salt to taste
Shoyu to taste

Ho To Make :

1. First make ponzu sauce. Cut the lemon and squeeze. Mix one tablespoon of lemon juice with vinegar, shoyu and water.
2. Cut the codet fillets 3 or 4 centimeters wide. Sprinkle the filet with 2/3 teaspoons of salt and let stand for 30 minutes. Cut the cubes with a size of about 2 centimeters.
3. Cut Chinese cabbage with a length of about 6 centimeters, then for the white cabbage part, the strip is 1 centimeter wide while the green leaves are cut by 2 centimeters. Cut thin slices of onion. Then thinly slice the leek.
4. Pour 1 liter of water into a pan, wipe the kombu with a clean cloth and place it on the bottom of the pan. Add 1/2 teaspoon of salt and boil over medium heat. After boiling, put the pieces of Chinese cabbage and then find out.
5. Add cod and boil for 4 to 5 minutes. Add the chopped onion and turn off the heat after 1 minute.
6. This dish can be served in a small bowl and poured in enough ponzu sauce. The ponzaus sauce can also be put in a small container for dyeing.
7. Make porridge with the remaining soup. Preheat the remaining soup, about 400ml. Add water if needed.
8. Add salt and shoyu to taste. Add cold rice to the pan.
9. Beat the eggs in a bowl, then pour into the pan. After inserting the onion slices, turn off the heat. The porridge is ready to eat.