Simmered Cod-fish with Grated DAIKON Radish (Tara no Mizore-ni)
8 cod-fish steaks (tara)
1/2 daikon radish
1 bunch chive (asatsuki)
minced red pepper (ichimi tougarashi)
	2 cups bonito and kelp soup (dashi)		asatsuki	yuzu
	1/4 cup sake
	1/4 cup light soy sauce (usukuchi)
	1/4 cup mirin
1 yuzu citron
potato starch (katakuri-ko)			katakuri-ko
1. Cover a tray with salt and leave the cod-fish on the salt for 10 minutes. Remove excess moisture on the surface with paper towel. 2. Cut the chive into 3cm long pieces. 3. Peel the daikon radish and grate. 4. Grate the skin of yuzu citron. 5. Coat the cod-fish with potato starch and deep-fry in oil at 170 or 180ﾟC until browned. 6. Put bonito and kelp soup, sake, light soy sauce and mirin in a pan and bring to a boil. Add grated daikon radish. 7. Dissolve 2 tsp potato starch with water and add to the pan. Add fried dcod-fish and bring to a boil. 8. Dish up the cod-fish and simmering sauce in individual bowl. Strew the chive, minced red pepper and grated yuzu citron skin. Serves 4