Authentic Japanese Cooking: Savory Simmered White Fish
Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Savory Simmered White Fish (2) Salad with Double Sesame Dressing.
(1) Savory Simmered White Fish
Ingredients (Serves 2)
2 kinmedai fillets (250-300 g)
150 g gobo burdock root
30 g fresh ginger
For the sauce:
150 ml water
150 ml sake
2 tbsp sugar
1 tbsp mirin
60 ml soy sauce
Directions
1. Making 3 or 4 diagonal slits in the skin of the fish.
2. Scald in boiling water, for 3 seconds and then plunge in ice water to clean and remove any impurities.
3. Cut the gobo to fit into your pot, and then cut lengthwise into 4 to 6 pieces. Cut ginger into thin slices and shreds.
4. Combine the water, sake, sugar, mirin, soy sauce in the pot and lay the gobo and thinly sliced ginger on the bottom. Bring to a boil before adding the fish.
5. Cover with a paper drop lid and simmer over medium heat for 7 to 8 minutes.
6. Plate and drizzle with the sauce and garnish with shredded ginger.
2 kinmedai fillets (250-300 g)
150 g gobo burdock root
30 g fresh ginger
For the sauce:
150 ml water
150 ml sake
2 tbsp sugar
1 tbsp mirin
60 ml soy sauce
Directions
1. Making 3 or 4 diagonal slits in the skin of the fish.
2. Scald in boiling water, for 3 seconds and then plunge in ice water to clean and remove any impurities.
3. Cut the gobo to fit into your pot, and then cut lengthwise into 4 to 6 pieces. Cut ginger into thin slices and shreds.
4. Combine the water, sake, sugar, mirin, soy sauce in the pot and lay the gobo and thinly sliced ginger on the bottom. Bring to a boil before adding the fish.
5. Cover with a paper drop lid and simmer over medium heat for 7 to 8 minutes.
6. Plate and drizzle with the sauce and garnish with shredded ginger.
(2) Salad with Double Sesame Dressing
Ingredients (Serves 2)
100 g chikuwa
150 g mizuna (Japanese mustard greens)
15 g butter
1 tsp soy sauce
For the dressing:
30 g sesame paste
20 g ground sesame seeds
1 tbsp sugar
2 tbsp rice vinegar
1 tbsp usukuchi soy sauce
A pinch of salt
Directions
1. Cut the chikuwa into 5mm thick slices and sauté in butter and soy sauce.
2. Cut the mizuna into 3 to 4cm lengths.
3. Combine the sesame paste, ground sesame, sugar, and rice vinegar, usukuchi soy sauce, and salt, toss with the chikuwa and mizuna.
100 g chikuwa
150 g mizuna (Japanese mustard greens)
15 g butter
1 tsp soy sauce
For the dressing:
30 g sesame paste
20 g ground sesame seeds
1 tbsp sugar
2 tbsp rice vinegar
1 tbsp usukuchi soy sauce
A pinch of salt
Directions
1. Cut the chikuwa into 5mm thick slices and sauté in butter and soy sauce.
2. Cut the mizuna into 3 to 4cm lengths.
3. Combine the sesame paste, ground sesame, sugar, and rice vinegar, usukuchi soy sauce, and salt, toss with the chikuwa and mizuna.