Simmered yellowtail and Japanese radish | Ep.103

[@swissfoodie3542]

My thoughts on this menu: I love fish, but I think I have never eaten simmered fish so far (grilled, fried, raw, steamed and oven baked - but not simmered). Maybe I should try with this recipe. For your family favorite miso soup: we do something similar in our family in Switzerland. We eat a dish called "chinese fondue" (its a bit like shabu shabu) at special occassions (like on christmas eve). After we are finished, we take the broth which now has a lot of flavor, thanks to the meat, shrimps, veggies and mushrooms that have been cooked in it and half boil eggs in it. That is delicious, and also helps to digest the big meal. Often, there is broth left over, so we repeat that the next day for breakfast. Very good ;-) !

[@Japanese_homecooking_sho]

Thank you for your comment. In Japan, simmered fish often appears on the dinner table. Miso-simmered mackerel, simmered flounder, and the yellowtail and radish dish in this video, for example. Chinese fondue is definitely delicious. We also often eat hotpot dishes called “nabe” during the cold season. (Vegetables, meat and seafood are cooked in a single pot, and the whole pot is brought to the table, and each person takes their own portion to eat.) If there is any soup left over, it is very delicious to add rice and eggs to it.