Kaiseki Style Seasonal Tasting Menu Home Version 1771706687233 Szjq

Ingredients

• 200 grams Sashimi-grade Sea Bream or Snapper
• 1 piece Kombu (Dried Kelp)
• 1 cup Bonito Flakes
• 150 grams Silken Tofu
• 100 grams Fresh Seasonal Mushrooms (Shiitake or Shimeji)
• 2 tablespoons Usukuchi (Light Soy Sauce)
• 1 tablespoon Mirin
• 1 cup Koshihikari Rice
• 1 inch Fresh Wasabi Root(optional)
• 1 teaspoon Yuzu Juice(optional)

Instructions

1. 1

   Prepare the Ichiban Dashi by soaking kombu in 4 cups of water, bringing to a simmer, then adding bonito flakes and straining after 2 minutes.

2. 2

   For the Mukozuke (Sashimi course), thinly slice the sea bream and serve with a small amount of freshly grated wasabi and a drop of yuzu.

3. 3

   Create the Wanmono (Soup course) by seasoning 2 cups of dashi with light soy sauce and mirin, then gently poaching the silken tofu and mushrooms.

4. 4

   Steam the Koshihikari rice according to package instructions, ensuring it is fluffy and pearlescent for the Gohan course.

5. 5

   For the Yakimono (Grilled course), lightly sear a small portion of the fish with a brush of soy sauce until just opaque.

6. 6

   Plate each course on distinct, beautiful ceramic small plates to emphasize the seasonal aesthetic.

7. 7

   Serve the courses sequentially, starting with the cold sashimi and ending with the warm rice and soup.

8. 8

   Garnish with seasonal greens or edible flowers to complete the visual presentation.