Kaisake Dinner Recipes – A Japanese Tasting Menu Part 2

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scamper recipes

Mukozuke- Sashimi


Sashimi is raw fish. It’s sushi minus the rice.

The key to a good sashimi dish is making sure that the quality of the fish is suitable for raw consumption. Talk to the person who sells the fish and let them know that you are serving it raw.



  • 1/4 c + 2 Tbsp soy sauce
  • 1 tsp fresh lime juice
  • 1 tsp fresh orange juice
  • 1/4 inch piece of ginger sliced paper thin
  • 1 Tbsp chives sliced into small pieces
  • 2 Tbsp fresh cilantro leaves
  • 2 Tbsp grape seed oil
  • 1 tsp toasted sesame oil
  • 1 1/2 roasted sesame seeds
  • 1/4 lb sushi grade tuna


  1. Slice the tuna paper thin
  2. Combine the soy sauce with the orange and lime juice
  3. Toss the fish slices in the citrus soy sauce
  4. Place 2-3 pieces of fish on each plate.
  5. Sprinkle with ginger, chives and cilantro
  6. Heat the combined oils for 1 min
  7. Spoon the oils over the fish and sprinkle with sesame seeds

Takiawase  – vegetables and fish


One of the standard ingredients of Japanese cuisine is a broth called dashi. It’s a basic seaweed stock.



  • Dashi
  • 8c Water
  • 2 6×5 inch pieces dried kombu
  • 3 c dried bonito flakes


  1. Soak the kombu in a pot with the 8 c water for 30 min until soft
  2. Bring the water to a boil
  3. Remove the kombu
  4. Add a little cold water to bring the temperature down
  5. Add the bonito flakes, making sure to submerge them
  6. Bring to a simmer for 5 min. Do not boil
  7. Remove from heat and strain without pressing on the bonito.
  8. Dashi can be refrigerated for up to 2 days

Cod and Vegetables with Daikon

This dish is delectable. Remember to keep the servings very small if you are serving all of the courses.


  • 2 cod fillets
  • 2 Japanese eggplants, sliced in half
  • Flour to coat fish
  • 1 Tbsp sake
  • 2 Tbsp vegetable oil
  • Oil to deep fry- 2-3 inches deep
  • 1c grated daikon radish, placed in a strainer to drain extra liquid
  • 2 c dashi broth
  • 2 Tbsp sake
  • 3 1/2 Tbsp mirin
  • 5 Tbsp soy sauce
  • 1 1/2 tsp sugar



  1. Combine dashi, sake, mirin, soy sauce and sugar in a sauce pan and simmer. Do not boil
  2. Pierce the skin of the eggplant halves with a knife, cutting diagonally one way, then the other so that it looks like a series of diamond shapes have been etched into the skin
  3. Heat the 2-3 inches of oil in a pan and deep fry the eggplant halves about 3 min
  4. Remove the eggplant and place on a paper towel to drain excess oil
  5. Cut the cod into 2-3 inch pieces
  6. Dredge each piece in flour
  7. Place the eggplant halves into the simmering broth
  8. Sauté the cod pieces in oil until golden on each side, about 2-3 min per side
  9. Remove the eggplant from broth and plate it
  10. Stir the grated daikon into the broth and add the fish
  11. Bring to a boil
  12. As soon as it boils, remove the fish and place it on the plate with the eggplant
  13. Spoon broth over each plate
  14. Garnish with grated daikon and serve
  15. * adding slice of fried lotus root to each plate is a nice touch
  16. Dredge each slice in flour and prepare it just like the fish
  17. * another delicious and interesting garnish is naga-imo. It’s a Japanese yam. When you grate it , it becomes a gooey, slippery topping , that’s a little sweet and very delicately flavored. It sounds strange but it’s absolutely delicious. If you try it, you won’t regret it.
  18. Just peel it and grate it and place a dollop on the dish.

Futamono- Lidded Dish


This tasty delight is served in a small Asian lacquer cup with a top on it. You can buy them in an Asian market or on line. They are quite inexpensive. If you can’t be bothered, just use a ramikin

Sometimes chefs will place ‘a treasure ‘ at the bottom of the dish, like a ginko nut. We love that.



  • 3 eggs
  • 2 c dashi
  • 1/2 tsp salt
  • 2 tsp soy sauce
  • 1 tsp sake
  • 1 tsp mirin
  • 4 shrimp, sliced in half lengthwise
  • 1/2 chicken thigh cut into bite sized pieces
  • 2 shiitake mushrooms sliced in half
  • 4-8 ginkgo nuts, precooked


  1. Mix the chicken pieces in a small bowl with 1/2 tsp soy sauce and 1/2 tsp sake
  2. In another bowl, combine the shrimp halves with 1/2 tsp soy sauce and 1/2 tsp sake
  3. Mix eggs, dashi, pinch of salt, 1 tsp soy sauce and mirin together then strain the mixture
  4. Divide the shrimp, chicken and mushrooms evenly between 4 ramekins
  5. Place 1 or 2 ginkgo nuts in each dish
  6. Pour the egg mixture into each dish
  7. Cover each dish with foil and place into a bamboo steamer over boiling water, to steam about 25 min, 15 if you don’t use chicken
  8. When you can poke it with a toothpick and it comes out clean, it’s done
  9. Remove from the steamer and let stand covered for a few min
  10. Serve warm

Enjoy your Kaiseke dishes

3 more courses next time

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