Kaiseki Style Seasonal Tasting Menu At Home Version 1771707886390 4a7f
A refined multi-course Japanese dining experience simplified for the home kitchen, focusing on seasonal harmony and delicate flavors.
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Ingredients
- 200 grams Sashimi-grade Hamachi (Yellowtail)
- 1 piece Kombu (Dried Kelp)
- 10 grams Katsuobushi (Bonito Flakes)
- 1 block Silken Tofu
- 8 spears Seasonal Asparagus
- 4 pieces Shiitake Mushrooms
- 2 tablespoons Soy Sauce
- 1 tablespoon Mirin
- 1 teaspoon Yuzu Juice(optional)
- 2 cups Short-grain Japanese Rice
Instructions
- 1
Prepare the Ichiban Dashi by simmering kombu in 4 cups of water, removing just before boiling, then adding bonito flakes and straining.
- 2
For the Sakizuke (Appetizer), lightly blanch the asparagus and serve chilled with a dash of dashi and soy sauce.
- 3
Create the Mukozuke (Sashimi) course by thinly slicing the Hamachi and garnishing with a drop of yuzu juice.
- 4
Prepare the Futamono (Lidded Dish) by gently steaming the silken tofu and shiitake mushrooms in a seasoned dashi broth.
- 5
Cook the Japanese rice using a traditional heavy-bottomed pot or rice cooker until fluffy and translucent.
- 6
Assemble the Yakimono (Grilled) course by lightly searing a portion of the fish or vegetables with a mirin glaze.
- 7
Plate each course on distinct, seasonal ceramic dishes to respect the aesthetic principles of Kaiseki.
- 8
Serve the courses sequentially, ensuring the temperature of each dish is maintained until it reaches the guest.
Nutrition per Serving
450
Calories
28g
Protein
55g
Carbs
12g
Fat
4g
Fiber
5g
Sugar
820mg
Sodium
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