Chef Saito’s Kaburamushi with Kinmedai [Japanese Cooking] – Dining with the Chef
[Music] today’s recipe was kabura mushi steamed fish with grated Japanese turnups to prepare make several slits in the fish sprinkle with salt and sake then steam cover with a mixture of egg whites grated turnup and snow peas and steam once more drizzle with a thick dashi based sauce and top with wasabi and yuzu that’s it why not warm up your winter with this elegant dish that you can make yourself [Music]
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In a kaiseki cooking class, Chef Saito introduces a steamed dish featuring kinmedai fish, and turnips—which are in season during winter. It’s a dish that will warm you up in the cold winter months.
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(1) Kaburamushi with Kinmedai
Ingredients (Serves 2)
– 2 kinmedai (red bream) fillets
– 300 g Japanese turnips
– 2 pieces of 3 cm square kombu
– 16 g snow peas
– 1 egg white
– 20 g kudzu starch
– 1/2 yellow yuzu
– Salt, sake and wasabi, as needed
Gin-an sauce:
– 400 ml dashi
– 50 ml mirin
– 50 ml usukuchi soy sauce
– A pinch of salt
Directions
1. Peel the turnips, grate and drain off the excess moisture. Remove the thin strings from the snow peas and cut diagonally into thin strips. Parboil briefly in salted water, then plunge into ice water to blanch. Pat dry with paper towels. Cut off both ends of the yuzu, halve and remove the pulp. Cut the yellow peel into shreds. Grate the wasabi.
2. Make several incisions, 1cm deep, in the thicker parts of the fillets.
3. For the Gin-an sauce, season the dashi with mirin, usukuchi soy sauce and salt. Place over medium heat. Add the kudzu starch slurry while stirring.
4. Place a piece of kombu on a plate, then place the fish. Sprinkle with sake and salt. Steam in a steamer over high heat for 5 to 6 minutes. After steaming, remove the kombu and any excess moisture.
5. In a bowl, whisk the egg white. Add a pinch of salt and beat until firm. Add the grated turnip and gently mix. Add the snow peas and fold in lightly.
6. Arrange a generous amount of the turnip mixture on top of the steamed fish. Steam again over high heat for 3 minutes. After steaming, drain off the water from the turnips.
7. Pour the sauce over it and garnish with the shredded yuzu peel and grated wasabi to complete the dish.