Pot-au-feu with White Fish

Pot-au-feu with White Fish

Total time30 minutes
Servings: 2 serves2
Author: Yuko Asano@Kuracooking
Cost: 400yen


  • 2 slices white fish
  • 1 tsp sake
  • 1/2 tsp salt
  • 200 g cabbage
  • 1 small carrot
  • 50 g red onion (or white onion)
  • 5 g dried shrimp
  • 100 ml water
  • 1 tbsp sake
  • A pinch salt
  • 2 tbsp vinegar
  • 1 tbsp ume plum jam
  • A lot love


  • Season white fish with sake and salt.
  • Cut cabbage into chunks, carrots into bar rectangle,and red onion into wedges.
  • Put all the vegetables in the pan, add the whitefish and dried shrimps, add water, sake, salt, and love and heat over medium heat.
  • When the pan comes to a boil, pour the water over the fish and cook over low heat for 10 minutes.
  • Plate the fish and serve with vinegar and ume plum jam.


This fish dish allows you to eat plenty of vegetables. The ume plum jam stimulates the appetite, making it perfect for summer!
©2024Yuko Asano
Author:Yuko Asano / Kuracooking
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.