Скачать или смотреть Sakekasu Marinated Black Cod | Eggplant with Dengaku Miso | Broccoli Rabe with Mustard Dashi

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Styled, Directed and Piano by Miki Ueyama



Eggplant with Dengaku Miso

Ingredients

1 Eggplant
200g White Miso
45g Sugar
120ml dashi
1 Tbsp Sake

1. Place the white miso, sugar, dashi and sake in the sauce pan and simmer until creamy texture.
2. Cut the eggplant into about 1 inch thick.
3. Pierce the eggplant with a fork.
4. Peel the eggplant skin.
5. Soak the eggplant in water.
6. Drain and wipe the eggplant with a paper towel to absorb the water.
7. Fry the eggplant until they are cooked through.
8. Transfer the fried eggplant to the rack and let drain.
9. Place the fried eggplant on the dish and put some dengaku miso sauce and sprinkle the sesame.

Sakekasu Marinated Black Cod

Ingredients

One side of black cod
200g Sake-Kasu
30g White Miso
1 tsp Salt
2 Tbsps Sake
35g Sugar


1. Cut the black cod into kirimi shape.
2. Wipe the cod with a paper towel to absorb the water.
3. In a large bowl, put sake-kasu, white miso, salt, sugar and sake. Mix well with hand.
4. Put the spanish mackerel on the paper towel, sprinkle the salt on both sides of the fish and let sit for about 30min.
5. Place sakekasu marinade into the container. Dip the fish pieces into marinade and cover with sakekasu marinade completely.
6. Leave refrigerator for 2~3 days.
7. Preheat the oven to 400F.
8. Put cooking sheet on the pan and place the grill rack on top.
9. Pick up the fish pieces and wipe excess marinade off.
10. Place fish pieces on the rack and grill for about 4~5min. Flip the fish and frill for 3 min.

Broccoli Rabe with Mustard Dashi

Ingredients

1 bunch (350g) Broccoli Rabe
1 tsp Salt
1 cup Dashi
1 Tbsp Mastard Powder
2 tsps Soy Sauce

1. Rince the broccoli rabe well in water.
2. Cut the broccoli rave into 2 inch length.
3. Boil the broccoli rabe in salted water for 2~3 min.
4. Drain well and put the broccoli rabe into cold water.
5. Squeeze with hands to remove excess water.
6. Put the boiled broccoli rabe in the bowl.
7. Dissolve the mustard powder with dashi.
8. Put dashi, mustard and soy sauce into the bowl and mix well.