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Hirame Shiba-mushi Flounder in the Woodpile
Lightly cured flounder steamed in covered bowls under a 'woodpile' of julienned carrot, shiitake, enoki and trefoil stems bound with egg white, then cloaked in a translucent dashi silver sauce and finished with wasabi-spiked grated daikon.
- YieldServes 4
- Hands-on50 min
- Total1 h 23 min
- Difficulty
Ingredients
fish
- 450 gflounder (hirame) fillets
- 1 tspfine salt
- 4 tbspsake
woodpile
- 1 bunchenoki mushrooms (about 100 g), root trimmed
- 3fresh shiitake (3 or 4), wiped and stems removed
- ½medium carrot, scraped
- 1 bunchmitsuba (trefoil) stalks, or asparagus or green beans
- 1 pinchsalt
- 1egg white, lightly beaten with a fork
dashi
- 500 mlcold water
- 10 gkombu, wiped
- 10 gdried bonito flakes (hana-katsuo)
silver sauce
- ½ tspsalt
- 1 tsplight (usukuchi) soy sauce
- 1½ tbspkuzu starch or cornflour
- 1½ tbspcold water
garnish
- 4 tbspfinely grated daikon, lightly squeezed
- 1 tspfinely grated wasabi
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