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    Dashi with Cod and Clams

    clock-icon20 minutes
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    Pixicook editorial team

    Black cod is one of those ingredients that shines with minimal preparation. Simmered in dashi with clams, this dish comes together as a quick, satisfying meal which can be eaten on its own or with steamed rice.

    Ingredients for Dashi with Cod and Clams

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    2 peoplechevron
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    Black Cod Filets, Cut into chunks

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    Clams, Cleaned

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    Avocado Oil

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    Garlic, minced

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    Ginger, minced

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    Shiitake Mushrooms, Sliced

    0 oz

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    Dashi Stock

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    Soy Sauce

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    Mirin

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    Sake

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    Scallions, Thinly sliced

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    How to Make Dashi with Cod and Clams

    1. Season Black Cod

    Lightly season the black cod chunks with salt.

    2. Sweat Aromatics

    Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger, and scallions and cook until fragrant.

    3. Sauté Mushrooms

    In the same pot, add the shiitake mushrooms sautéing until slightly softened.

    4. Deglaze

    Add the sake to the pan and let it reduce by half.

    5. Add Cooking Liquid

    Pour in the dashi stock, soy sauce, mirin, and a pinch of salt. Bring to a gentle simmer and cook for a couple minutes, allowing the flavors to meld.

    6. Add Seafood

    Add the clams to the pot, simmering for about 5 minutes, or until the clams have just started to open. Then, add the chunks of fish and cook for 2-3 minutes or until you can easily flake one piece of the fish.

    7. Finishing Touches

    Taste the broth for seasoning, adjusting with more soy or mirin if needed. Serve the dashi hot, garnished with additional scallions.


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