Ingredients for 4 Servings
Seabream (鯛 / Tai), flatfish (鰈 / Karei), or cod (鱈 / Tara) 4 slices (about 80 g ea.)
Green onion (長ネギ / Naga-negi) 20 cm of green leaf
Ginger (しょうが / Shōga) 4 thin slices
Daikon sprouts (かいわれ菜 / Kaiware-na) 1 pack
Seasonings (調味料 / Chōmiryō)
Soy sauce (醤油 / Shōyu) 2 tbsp
Sugar (砂糖 / Satōh) 1 tsp
Sake (酒 / Sake) 1 tbsp
Black peppercorns (粒胡椒 / Tsubu koshō) 10
Salad oil (サラダ油 / Sarada yu) 1 tbsp
How to Make
1. Prepare a steamer for steaming. Roughly chop the green onion and use the pieces to line a heat-resistant plate. Rinse the daikon sprouts well and cut off the hair-like roots. Set the sprouts aside. Place the fish slices on top of the green onion. Place a ginger slice on top of each piece of fish. Once steam is rising out of the steamer, place the plate into the steamer for about 10 minutes.
2. Remove the plate from the steamer. Place the fish slices and portions of green onion on individual plates and cover each with plastic wrap to keep them warm.
3. Strain the liquid from the plate you used to steam the fish into a pot. Add the seasonings to the pot and place the pot on medium heat. Once the liquid comes to a boil, remove the wrap from the plates of fish and pour the liquid over the fish.
4. Place a portion of the daikon sprouts on top of each slice of fish. Heat the salad oil until it is just about to smoke and then pour even amounts on top of the sprouts.
Tomoko teaches both small groups and individuals the basics of making home-style Japanese meals at home.