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Main course · Japanese

Cod and Potato Nimono with Ginger

30 min Serves 4 ~513 kcal/serving ~£7.60 (£1.90/serving) Dairy-freeKid-friendlyPescatarian

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Ingredients

  • 500 g cod fillets
  • 3 potato, peeled and diced
  • 15 g fresh ginger, cut into fine strips
  • 1 tsp dashi stock powder
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp caster sugar
  • 300 g sushi rice

Nutrition (per serving)

Calories
513 kcal
Protein
31.4 g
Carbohydrate
89.4 g
of which sugars
9.2 g
Fat
1.6 g
of which saturates
0.3 g
Fibre
4.1 g
Salt
2.45 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the sushi rice according to the pack and keep warm.

  2. 2

    Whisk the dashi stock powder into 350ml water in a wide pan, then add the potato, soy sauce, mirin and caster sugar.

  3. 3

    Bring to a simmer, cover with a lid slightly ajar and cook for 12-15 minutes until the potato is almost tender.

  4. 4

    Cut the cod into thick chunks and lay on top of the potato with the ginger strips.

  5. 5

    Cover and simmer for 6-7 minutes until the cod flakes easily and is opaque all the way through and the potato is fully tender.

  6. 6

    Serve over bowls of the rice, spooned with the broth.

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