タラ鍋

Cut the yuzu in half, squeeze out 1 tablespoon of juice, and mix it with vinegar, soy sauce, and water.

2. Cut the cod into pieces about 3 cm in size, sprinkle with salt, and let sit for about 30 minutes.

Cut the tofu vertically, then make horizontal cuts 2 cm wide.

Cut the Chinese cabbage into 6 cm lengths. Cut the stem parts into 1 cm pieces and the leaf parts into 2 cm pieces.

Cut the long green onion diagonally into pieces about 5 cm long.

Finely chopped green onions.

Put 1 liter of water in a pot and add the kombu after gently wiping it.

Add half of the salt and heat over medium heat.

When the water comes to a boil, first add the stems of the Chinese cabbage, then add the leaves.

Next, add the tofu.

Put the cod on top and simmer for 4 to 5 minutes.

Finally, add the long green onion, and turn off the heat after one minute.

Each person serves the ingredients into their own bowl and enjoys them with ponzu sauce.

You can also dip it in ponzu sauce in a small dish before eating.

At the end of Meal 1, set aside about 400ml of the remaining broth for the rice porridge. If thats not enough, add water as needed.

Reheat and season with salt or soy sauce to taste.

Add the rice and stir gently.

In a separate bowl, crack the eggs and beat them well, then slowly pour them over from above with chopsticks.

Add the chopped green onions and turn off the heat.

3. Serve the rice porridge into a bowl and enjoy.