Below is a simple example with petrale sole and dried shiitake mushroom mixed in renkon lotus root.
Flour (to dust petrale sole; not in photo)
2 (5cm square) pieces kombu kelp
1 small section renkon lotus root (116g in photo)
Rice vinegar (to soak peeled renkon; not in photo)
1/2 egg white
1 hoshi-shiitake dried shiitake mushroom
2 tsp katakuriko potato starch
Pinch salt (0.1g; not in photo)
Wasabi (powder in photo)
For thickened sauce
150cc dashi (katsuo-kobu bonito-kelp dashi recommended)
1 tsp shoyukoji soy sauce rice malt
1/2 tsp usukuchi soy sauce
1 tsp mirin
1-2 tsp katakuriko potato starch + equal amount of water
173 calories (1/2 of recipe above); 24.5g protein; 1.6g fat; 13.6g carbohydrate; 302mg sodium (when using shoyukoji made with 50% reduced-sodium soy sauce); 55mg cholesterol; 1.5g fiber
Rehydrate dried shiitake.
(In photo, dried shiitake was microwaved in some water for 1 minute and allowed to cool.)
Start boiling water in a steamer.
Peel renkon, and soak in cold water with some rice vinegar for several minutes.
Meanwhile, thinly slice rehydrated shiitake.
Mix wasabi powder with small amount of water.
Divide petrale sole into 2 fillets as necessary, and lightly dust one side (inside) with flour.
Whisk egg white. (Optional; this lightens texture of renkon mixture in final dish.)
Tilt container holding grated renkon, and discard liquid.
Add salt and katakuriko potato starch, and gently mix.
Add shiitake, and mix.
Top each fish piece with renkon mixture.
Meanwhile, put dashi, soy sauce, shoyukoji and mirin in a pot, and bring to boil.
(After 15 minutes)
Pour sauce, and top with wasabi and mitsuba.
- Steaming ingredients in individual bowls for serving is probably more common.
- Usually less fish is used per portion (50-70g each), especially when renkon mixture has more goodies.
- Make sure to use very fresh fish. Otherwise, a fishy smell and taste comes though at the end. If very fresh fish is not available, try grilled fish. While in-season fresh fish is usually the choice for this dish, grilled (flavored) unagi eel and anago conger eel are also common, for example.
- Using kelp underneath fish is optional. I use it to make transferring steamed items to bowls easier and to give extra umami to the fish.
- Other ingredients to mix in renkon lotus root include yurine lily bulb, ginnan gingko nuts, carrot, mild-tasting fresh mushrooms and shrimp.
- If shoyukoji is not available, soy sauce works. If soy sauce is used, sodium content above will increase by 27mg with 50% reduced-sodium soy sauce and 103mg with regular soy sauce. When using soy sauce instead of shoyukoji, add a small amount (1/2 tsp) of sake or mirin as well, to make up for the sweetness of shoyukoji.
- Typically, the color of thickened sauce is very light (gin-an silver sauce) due to use of salt and less soy sauce. Above, the sauce is made with soy sauce (and shoyukoji soy sauce rice malt) to make the dish sodium-savvy.
- Actual sodium content per serving is less than the above, as some sauce is left in bowls.
- One final note on sodium: Wasabi paste in a tube contains sodium, while wasabi powder is sodium free.