Kaiseki Style Seasonal Tasting Menu Multi Course Japanese Dinner 1771706877974 Wiol

Ingredients

• 10 grams Kombu (dried kelp)
• 20 grams Katsuobushi (bonito flakes)
• 200 grams Sashimi-grade Hamachi
• 300 grams A5 Wagyu Beef Striploin
• 8 pieces Shiitake Mushrooms
• 2 cups Japanese Short-grain Rice
• 3 tablespoons Usukuchi (light) Soy Sauce
• 2 tablespoons Mirin
• 1 piece Fresh Wasabi Root
• 8 spears Seasonal Asparagus
• 1 tablespoon Yuzu Juice
• 2 tablespoons Miso Paste

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 immediately.

2. 2

   For the Sakizuke (appetizer), blanch asparagus in dashi and chill, serving with a light yuzu-miso dressing.

3. 3

   Slice the Hamachi thinly for the Mukozuke (sashimi) course, serving with freshly grated wasabi and light soy sauce.

4. 4

   Simmer shiitake mushrooms in a mixture of dashi, mirin, and soy sauce to create the Takiawase (simmered dish).

5. 5

   Sear the Wagyu beef over high heat for the Yakimono (grilled course), keeping the center rare, and slice into bite-sized cubes.

6. 6

   Prepare the Gohan (rice) by steaming short-grain rice with a small piece of kombu for enhanced umami.

7. 7

   Assemble the final course by serving a small bowl of miso soup made from the remaining dashi and miso paste.

8. 8

   Plate each course on distinct, seasonal ceramic ware, ensuring a balance of color, texture, and negative space.