Kaiseki-Style Multi-Course Meal

Ingredients

• 2 6 oz fillets black cod fillets (or sea bass)
• 1/2 cup sake
• 3 tbsp white miso paste
• 1/4 cup mirin
• 1/4 cup soy sauce
• 3 cups dashi stock
• 1/2 medium daikon radish
• 1 medium carrot
• 6 pieces shiitake mushrooms
• 4 oz spinach
• 1 cup short-grain sushi rice
• 6 oz tofu (silken)
• 1 tbsp sesame seeds (toasted)(optional)
• 1 tsp yuzu or lemon zest(optional)
• 2 stalks scallions (thinly sliced)(optional)
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp vegetable oil
• 1 tsp ginger (grated)(optional)
• 4 leaves shiso leaves(optional)

Instructions

1. 1

   Sakizuke (appetizer): Blanch spinach 45 seconds, shock in ice water, squeeze dry, and dress with 1 tbsp soy sauce, 1 tsp sugar, sesame seeds, and grated ginger. Cube silken tofu and serve chilled alongside with a drizzle of dashi and yuzu zest. (Prep, 20 min)

2. 2

   Simmered dish (nimono): Simmer daikon rounds, carrot, and shiitake in 2 cups dashi with 2 tbsp soy sauce, 2 tbsp mirin, and 1 tsp salt over low heat 40 minutes until translucent and tender. Garnish with sliced scallion. (Cook, 40 min)

3. 3

   Grilled fish (yakimono): Whisk remaining sake, miso, and mirin into a marinade; coat black cod and marinate 30 minutes (overlaps with simmering). Grill or broil fillets 6-8 minutes per side until caramelized and just cooked through. (Cook, 15 min active)

4. 4

   Rice course (shokuji): Rinse sushi rice until water runs clear, cook with 1 1/4 cups water, then fold in a splash of rice vinegar and salt; shape into small mounds and garnish with shiso leaves. Serve remaining dashi as clear soup with scallions. (Cook, 25 min)

5. 5

   Plate each course separately in small dishes in kaiseki order: sakizuke, simmered vegetables, grilled fish, then rice and soup. Serve immediately. (Plating, 10 min)