Cod age-dashi

This makes use of cod and prawn-shaped taro in season, both of which are emblematic winter ingredients. I designed this dish for the guests in their forties to seventies who make up most of our clientele. This is a warm dish. For the cod age-dashi, in-season cod has delicious milt, and root vegetables are also at their best right now, so I made this a dish where both ingredients get to be the star. Deep-frying the root vegetables in oil adds body and richness, and adding a kakiage of Japanese parsley brings out its aroma. When serving, we don't pour the dashi in ahead of time — we pour it in front of the guest at the table. The aroma really comes through that way, and it's gotten a good response. I hope guests will enjoy it piping hot, savoring the tempura texture of the kakiage without breaking it apart, along with the aroma of the rock nori and Japanese parsley.