Mukozuke- Sashimi
Ingredients
- 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
Preparation
- Slice the tuna paper thin
- Combine the soy sauce with the orange and lime juice
- Toss the fish slices in the citrus soy sauce
- Place 2-3 pieces of fish on each plate.
- Sprinkle with ginger, chives and cilantro
- Heat the combined oils for 1 min
- Spoon the oils over the fish and sprinkle with sesame seeds
Takiawase – vegetables and fish
Ingredients
- Dashi
- 8c Water
- 2 6×5 inch pieces dried kombu
- 3 c dried bonito flakes
Preparation
- Soak the kombu in a pot with the 8 c water for 30 min until soft
- Bring the water to a boil
- Remove the kombu
- Add a little cold water to bring the temperature down
- Add the bonito flakes, making sure to submerge them
- Bring to a simmer for 5 min. Do not boil
- Remove from heat and strain without pressing on the bonito.
- Dashi can be refrigerated for up to 2 days
Ingredients
- 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
Preparation
- Combine dashi, sake, mirin, soy sauce and sugar in a sauce pan and simmer. Do not boil
- 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
- Heat the 2-3 inches of oil in a pan and deep fry the eggplant halves about 3 min
- Remove the eggplant and place on a paper towel to drain excess oil
- Cut the cod into 2-3 inch pieces
- Dredge each piece in flour
- Place the eggplant halves into the simmering broth
- Sauté the cod pieces in oil until golden on each side, about 2-3 min per side
- Remove the eggplant from broth and plate it
- Stir the grated daikon into the broth and add the fish
- Bring to a boil
- As soon as it boils, remove the fish and place it on the plate with the eggplant
- Spoon broth over each plate
- Garnish with grated daikon and serve
- * adding slice of fried lotus root to each plate is a nice touch
- Dredge each slice in flour and prepare it just like the fish
- * 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.
- Just peel it and grate it and place a dollop on the dish.
Futamono- Lidded Dish
Ingredients
- 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
Preparation
- Mix the chicken pieces in a small bowl with 1/2 tsp soy sauce and 1/2 tsp sake
- In another bowl, combine the shrimp halves with 1/2 tsp soy sauce and 1/2 tsp sake
- Mix eggs, dashi, pinch of salt, 1 tsp soy sauce and mirin together then strain the mixture
- Divide the shrimp, chicken and mushrooms evenly between 4 ramekins
- Place 1 or 2 ginkgo nuts in each dish
- Pour the egg mixture into each dish
- 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
- When you can poke it with a toothpick and it comes out clean, it’s done
- Remove from the steamer and let stand covered for a few min
- Serve warm
Enjoy your Kaiseke dishes
3 more courses next time
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