Michelin-Quality 'Ichiju-Sansai' Fish Recipe
This complete ichiju-sansai menu was designed by Japanese Master Chef Isao Yamada of the Michelin-starred Brushstroke restaurant in New York. It's been made possible through collaboration with food service provider Aramark Corporation, offering a fresh perspective on Japanese cuisine. Your one soup and three dishes await below!
By Ichiju-Sansai ProjectMain — Moist Simmered Kinmedai
Ingredients (4 servings):
* 190g (6.7 oz/4 pieces) kinmedai (splendid alfonsino)
* 300ml (10 fl oz) sake
* 200ml (6.8 fl oz) mirin (sweet rice wine)
* 30g (1oz) sliced ginger
* 1-2 dried red chili peppers
* 25ml (0.8 fl oz) dark soy sauce
* 25ml (0.8 fl oz) tamari soy sauce
* White part of green onions, sliced
* Yuzu peel
Instructions:
1. Sprinkle the kinmedai pieces lightly with salt and leave for 20 minutes. Wash with water, dip quickly into hot water, and place in ice water.
2. Place the sake, mirin, ginger, and dried chili peppers in a pot and bring to a boil. Simmer until the broth is reduced by half.
3. Add the kinmedai, dark soy sauce, tamari soy sauce, and yuzu peel, and cook briefly.
4. Remove the fish, place it on a tray, and keep warm. Continue to simmer the broth to reduce it further.
5. Arrange the kinmedai pieces on a plate, top with the reduced broth, and sprinkle the sliced green onions on top.
