Fish steamed in kombu with spicy soy sauce (Sakana no sakamushi) from Mastering the Art of Japanese Home Cooking (page 122) by Masaharu Morimoto

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Notes about this recipe

  • Eat Your Books

    See recipe for fish suggestions.

  • Rinshin on December 05, 2017

    Healthy and outstanding. Big hit of glutamate from kombu and iosinate from fish (I used wild caught salmon but this recipe will work on most fish) to round out the complete umami flavor profile. Again, Chef Morimoto uses tobanjan or chile bean sauce for added spicy taste in the sauce. It's a very simple recipe to make and one of my favorite fish recipes are normally foil baked with different mushrooms, green onion, spinach and miso or other sauces drizzled. This recipe is similar in that it is wrapped in kombu and steamed. This recipe should work with thinly sliced boneless chicken thigh or breast sliced in diagonal as well.

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