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Chef’s RECIPE@ホーム

Kimchi stew with miso sardines

Raw Seafood (Sashimi)

Main

Beer

Whisky with Soda

A good one-pot meal for the whole family. It is hearty and warms you up especially as the months get colder. It is easy to prepare ahead and warmed up or finished on the day you are planning to eat. Can be accompanied with rice or noodles. This is a good opportunity to use up all of the vegetables you have in your fridge.

Processed seafood used

AnitaAnita Lau

Anita Lau is a cookbook author, food writer, and critic with almost 33 years of culinary experience in Asia, as well as North America. She has appeared on Gordon Ramsay's Hell's Kitchen as a guest judge, and was also an International Producer on Netflix's The Final Table.

Servings
Serving 4
Cooking time
30 min
Total servings
Serving 4
Cooking time
30 min

Ingredients

Sardines
12
Kimuchi(best to use "old", more fermented kimuchi)
1 cup
Daikon, cut into 0.5 cm slices, halved or quartered
5 cm
Medium potato, cut into 0.5 cm slices, halved or quartered.
1/2個
Tofu
1/3 of a box
Zucchini, or any squash, cut into 0.5 cm slices.
10 cm
Bok choy
4 stalks
Enoki mushrooms, ends/roots cut off (you can use any mushrooms)
100g
Dashi stock(or any stocks is fine)
2-3 cups
Kimuchi juice
1/4 cup
Miso paste(any miso you have at home is fine)
1-2 tsp
Cooking oil
1 tbsp
Salt to taste

Directions

  1. Put some salt to sardines.
  2. Heat pot and add oil when hot. Add sardines. Cook for 30 seconds, breaking it up
  3. Add kimchi to the pot and saute for 2-3 minutes
  4. Add kimchi juice, stock, daikon and potato (if using) leave heat on high, and bring to a boil.
  5. Turn heat to medium and cook until you can stick a chopstick into the potato/daikon
  6. Add miso paste and tofu. Cook for 2-3 minutes. Taste now. If it needs more salt you can either add more miso, or salt.
  7. Add enoki mushrooms, bok choy, zucchini, cover the pot and turn the heat to low. Allow to cook for 2-3 minutes.

Remarks

**This can be cooked ahead of time until #5. Finish steps 6-8 when you are ready to eat.
**different brands of kimchi has different salt level, so taste before adding more miso or salt

Best paring with Beer

Best paring with Whisky with Soda