Steamed sea bream with sake, made with Enokki sweet potato

How to make it
1

Place kelp in a batter and place a fillet of sea bream sprinkled with salt. Pour it with sake. Steam the sake for about 10 minutes.

2

Put the chopped 2cm wide eel in a pot, add bonito sauce, Hachi-mi-bijin, and dark soy sauce, and heat it.

3

When the enoki mushrooms start to soften, add water-soluble potato starch to thicken.

4

Place the steamed sea bream on a plate and pour the fried eggplant with [3] Enoki bean paste. Topped with green seaweed if desired and complete.

Ingredients for 2 people

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