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Welcome Cooking - Japan




4 white fish fillets (roughly 150g each), 450g hard tofu, 8 dried shiitake mushrooms, 1 stalk of spring onion, 4 pieces of kelp, 1 cup of lukewarm water.

(1) 2 tsp lemon juice, 2 tsp mirin, 2 tsp sake, 1 tsp salt.
(2) 2/3 cup of dashi broth, 2T sake.


1. Rinse dried shiitake mushrooms; Soak in 1 cup of
lukewarm water till soft; Lift the mushrooms up and drain; Trim off the stems; Cut into halves; Strain the soaking water through a fine-mesh sieve to a bowl.
2. Rinse white fish fillets in running water for 6 minutes; Discard any skin and bones; Marinate in seasoning (1) for 60 minutes.
3. Cut off both ends of spring onion; Rinse and drain; Chop finely.
4. Wipe kelp with damp kitchen paper.
5. Drain hard tofu; Cut tofu to have 4 pieces in total.
6. Add seasoning (2) and the soaking water from the steep 1 to a bowl; Mix well.
7. Arrange the kelp at the bottom of 4 steaming bowls evenly; Evenly arrange the fillets from the step 2 in the center of the bowls; Arrange the mushrooms from the step1 and tofu next to the fillets; Evenly pour the sauce into the bowls.
8. Arrange steaming rack in a big heavy-based skillet; Pour water into the skillet till the height of the rack; Bring to the boil over a high heat; Turn to a low heat; Arrange the steaming bowls on the rack; Turn to a high heat; Steam over a high heat for 18 minutes; Turn off the heat; Garnish with the spring onion; Serve immediately.