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What You Need:
(To Serve: 4)
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4 spinach leaves or sprigs of watercress
½ pound filleted fluke (or other white-meat fish) with skin left on, cut into 8 pieces
1 cake tofu (soybean curd), fresh, canned or instant, cut into 1-inch cubes
1 teaspoon ajishio (equal parts salt and MSG)
¼ cup sake (rice wine)
SAUCE AND GARNISH
4 teaspoons oboro kombu (dried shredded seaweed)
4 lemon wedges or ½ recipe for chirizu
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Translate this recipe:
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| How To Cook: |
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1. Bring 1 cup of water to a boil in a small saucepan and drop in the spinach or watercress. As soon as it returns to the boil, drain the leaves in a sieve and run cold water over them. Set aside.
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2. Arrange 2 pieces of fish and 2 cubes of tofu in each of 4 separate bowls. Sprinkle with ajishio and sake.
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3. Steam the bowls of food for 6 minutes in an Oriental steamer or steamer substitute. Then add a sprig of blanched spinach or watercress to each bowl, and top each with 1 teaspoon of oboro kombu.
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4. Serve with wedges of lemon, or chirizu dipping sauce, as a small, accompanying dish in a Japanese meal.
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