Simmered Sea Bream and Clams Covered with "Snow"
This visually satisfying dish uses grated daikon radish to represent spring ingredients hidden under the winter snow.
Photographed by Naruyasu Nabeshima
Calorie count is per serving.
Excludes time needed to make konbu dashi.
Ingredients (Serves 2-3)
- 3 sea bream (fillets) (200 g)
- 6 clams (de-gritted)
- 1/2 daikon radish (600 g)
- 1/2 bunch seri (30 g)Note
A green leaf with a pungent aroma, in season from winter to early spring. It is lightly boiled to remove the bitter taste and eaten as ohitashi (salad made with boiled vegetables).
- 10 g konbu
- 600 ml water
- 2 tbsp sake
- A little less than 1 tbsp mirin
- A little less than 1 tbsp usukuchi soy sauce
[Yuzu soy sauce]
- 2 1/2 tbsp yuzu juice
- 2 tbsp soy sauce
Prepare the [konbu dashi]. Pour the water into a donabe pot and soak the konbu overnight.
Cut the sea bream into easy-to-eat pieces. Thoroughly scrub and wash the clams and drain. Combine the [yuzu soy sauce].
Coarsely grate the daikon and put in a sieve to lightly drain. Cut the seri into 5 cm lengths.
Add the clams to the donabe pot and simmer over low heat. Skim the surface scum and remove the clams once they open. Remove the konbu just before the dashi comes to a boil.
Bring the dashi to a gentle boil and stir in [A]. Add the sea bream and simmer.
Once the sea bream is cooked, put the clams back in the pot. Cover with grated radish and seri and return to a gentle boil. Serve with [yuzu soy sauce] to taste.