Like many recipes that use wine or brandy, sake is often used in Japanese cooking. It takes away fishy smells and also adds a nice flavor to many dishes.
Photographed by Masashi Kuma
Beans & Tofu
Calorie count is per serving.
Excludes time spent salting the alfonsino.
Ingredients (Serves 2)
- 2 pieces alfonsino (head or fillets)
- 1/4 block kinugoshidofu (100 g)Note
You can also use momendofu.
- 1/3 bunch komatsuna Japanese mustard greens
- 1 sheet konbu kelp (5 cm x 5 cm)
- yuzu peel from 1/4 of a yuzu (cut into thin strips)
[Simmering broth (1:1:15)]
- 10 ml usukuchi soy sauce (2 tsp)
- 10 ml mirin (2 tsp)
- 150 ml dashi
Sprinkle the alfonsino with an amount of salt equal to 1% of its weight, and let rest for at least an hour to season.
Briefly dip the salted alfonsino in boiling water. When the surface turns whitish, immediately transfer the alfonsino to ice water and remove any blood or other unwanted bits, then pat dry. Cut the tofu in half. Cut the komatsuna Japanese mustard greens into pieces 5 cm long.
Place the konbu kelp in a microwave-safe container, then place the alfonsino and tofu on top and sprinkle with 4 tbsp of sake. Cover with plastic wrap and microwave at 600 W for 3-4 min. Add the komatsuna Japanese mustard greens and microwave for an additional 3-4 min. Transfer the contents of the container to a serving dish, except for the konbu kelp and liquid.
In a pot, combine the ingredients for the [simmering broth] along with the liquid left in the microwave-safe container (strained to remove any solids), and heat until warm. Pour over the contents of the serving dish and garnish with yuzu peel.
Add the liquid at the bottom of the microwave-safe container to the simmering broth, as it contains a lot of the rich flavor of the alfonsino.
Good for more than just simmering. In this recipe, the ingredients are proportioned to be poured as a soup over other ingredients.