Kaiseki Style Seasonal Tasting Menu At Home Version 1771707886390 4a7f

Ingredients

• 200 grams Sashimi-grade Hamachi (Yellowtail)
• 10 grams Kombu (Dried Kelp)
• 20 grams Bonito Flakes
• 1 block Silken Tofu
• 3 tablespoons Miso Paste (White)
• 150 grams Fresh Seasonal Mushrooms (Shiitake or Shimeji)
• 2 cups Koshihikari Rice
• 2 tablespoons Mirin
• 1 tablespoon Soy Sauce (Usukuchi)
• 1 teaspoon Yuzu Zest(optional)

Instructions

1. 1

   Prepare the Ichiban Dashi by soaking kombu in 1 liter of water, bringing to a simmer, then adding bonito flakes and straining after 2 minutes.

2. 2

   Rinse the Koshihikari rice until water runs clear, then cook in a rice cooker using a 1:1.1 ratio of water to rice.

3. 3

   For the Mukozuke (Sashimi) course, thinly slice the Hamachi into uniform pieces and chill on a cold plate.

4. 4

   Create the Wanmono (Soup) by whisking miso paste into 500ml of the prepared dashi, adding small cubes of silken tofu.

5. 5

   Sauté the seasonal mushrooms with a splash of mirin and soy sauce to serve as the Yakimono (Grilled) component.

6. 6

   Assemble the Gohan (Rice) course by folding the seasoned mushrooms into the cooked rice.

7. 7

   Plate each course in small, beautiful ceramic dishes, ensuring a balance of color and texture.

8. 8

   Finish the meal with a garnish of yuzu zest over the soup for a bright, seasonal aroma.