Tara-chiri (たらちり)
Japan
Traditional Japanese hot soup made with cod, tofu, and Chinese cabbage, served with a citrus ponzu sauce. The remaining broth is used to prepare a rice porridge "sime" that finishes the meal.
Ingredients
- 400 g cod fillet
- 400 g tofu
- 400 g Chinese cabbage
- 1 pcs leek
- to taste kombu seaweed
- to taste salt
- 1 tbsp yuzu juice
- 1 tbsp vinegar
- 2 tbsp soy sauce
- 1.4 L water
- 150 g rice
- 1 pcs egg
- 4 pcs green onion
Steps
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Prepare the ponzu sauce: squeeze the yuzu juice, combine 1 tbsp juice, 1 tbsp vinegar, 2 tbsp soy sauce, and 2 tbsp water. Set aside.
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Cut the cod fillet into 3–4 cm pieces, season with 0.33 tsp salt, and let rest for 30 minutes. Slice the tofu lengthwise into 2 cm wide strips.
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Slice the Chinese cabbage: cut the white part into 1 cm strips and the green leafy part into 2 cm strips. Cut the leek diagonally into 5 cm pieces. Finely chop the green onion.
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In a pot, pour 1 L of water, wipe a piece of kombu with a cloth and place it at the bottom. Add ½ tsp salt and bring to a boil.
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Add the white part of the cabbage to the boiling water, then the green part, followed by the tofu. Place the cod pieces on top and cook for 4–5 minutes. Add the leek and cook for another minute. Turn off the heat – the soup is ready.
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Divide the soup into bowls and drizzle with the ponzu sauce.
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For the rice porridge (sime) from the remaining broth: remove the vegetables and fish from the pot, heat 0.4 L of broth, dilute with water, add salt and soy sauce to taste, then add cold cooked rice.
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In a separate bowl, beat the egg, then slowly stream it into the hot broth while stirring constantly. Sprinkle with green onion and turn off the heat.