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HOME Recipe Steamed Sea Bream with Sake, Made with Enokki Acorn

Steamed sea bream with sake, made with Enokki sweet potato

Japanese food
Vegetable side dishes
Tamura Takashi
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The enoki itself also has slimy ingredients, so adding less water-soluble potato starch is fine. It's also delicious when steamed sea bream, or poured over tofu or omelette.
Please also refer to this page for information on the ingredients introduced in this recipe.
Pull the dashi
Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...
Cooking time: 20 minutes
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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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