Kaiseki Style Seasonal Tasting Menu Home Version 1771706687233 Szjq
A refined multi-course Japanese dining experience simplified for the home cook, featuring seasonal seafood and delicate dashi-based flavors.
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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
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
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
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
Steam the Koshihikari rice according to package instructions, ensuring it is fluffy and pearlescent for the Gohan course.
- 5
For the Yakimono (Grilled course), lightly sear a small portion of the fish with a brush of soy sauce until just opaque.
- 6
Plate each course on distinct, beautiful ceramic small plates to emphasize the seasonal aesthetic.
- 7
Serve the courses sequentially, starting with the cold sashimi and ending with the warm rice and soup.
- 8
Garnish with seasonal greens or edible flowers to complete the visual presentation.
Nutrition per Serving
420
Calories
32g
Protein
55g
Carbs
6g
Fat
2g
Fiber
4g
Sugar
880mg
Sodium
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