HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Cookbook

 

Braised Tai Sea Bream Head with Turnips

Serves two to three

 

Braised Tai Sea Bream Head with Turnips

  • 1 tai head, cut into 10 pieces
  • Salt (for sprinkling tai head)
  • 1 qt. (1 L) water (for blanching tai head)
  • Salted boiling water (for blanching turnips)
  • 2 to 3 kabu Japanese white turnips
  • 2-1/2 cups (600 ml) water
  • 3 tbsp. light soy sauce
  • 3 tbsp. mirin
  • 1 piece dried kombu kelp, 2 in. (5 cm) square
  • Yuzu peel, cut into slivers

Lightly sprinkle the tai pieces with the salt and let stand for 20 minutes. Meanwhile, bring the 1 qt. (1 L) of water to a boil in a saucepan. Place the tai pieces in the boiling water for 30 seconds, then shock in ice water. Remove any scales. Blot dry and set aside. Peel and cut the turnips into halves and blanch in salted boiling water.

Place the tai pieces, blanched turnips, water, soy sauce, mirin, and kombu in a suitable saucepan and bring to a simmer over medium heat. Simmer with a drop-lid (otoshi-buta) until the turnips are tender, about 15 minutes. Arrange in a serving bowl with the simmering liquid. Top with slivered yuzu peel.

To eat, pick out the tender flesh with chopsticks or put a piece of fish in your mouth and suck away the meat, spitting out the bones. It's fine to use your hands—this is why the Japanese have damp o-shibori towels at meals.

 
  • from:
    Japanese Kitchen Knives
  • by Hiromitsu Nozaki
  • Photographs by Yasuo Konishi
  • Kodansha International 2009
  • $29.95; Hardcover; 160 pages
  • ISBN-10: 4770030762
  • ISBN-13: 978-4-7700-3076-4
  • Reprinted by permission.

Buy Japanese Kitchen Knives

 

Japanese Kitchen Knives

 

More about Japan and Japanese Recipes

 
 
 
Kitchen Gypsy

 

This page created September 2009


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.