Michelin-Quality 'Ichiju-Sansai' Fish Recipe
This complete ichiju-sansai menu was designed by Japanese Master Chef Isao Yamada of the Michelin-starred Brushstroke restaurant in New York. It's been made possible through collaboration with food service provider Aramark Corporation, offering a fresh perspective on Japanese cuisine. Your one soup and three dishes await below!
By Ichiju-Sansai ProjectSide 2 — Komatsuna with Tofu Dressing
Ingredients (5 to 6 servings):
* 1/2 bunch komatsuna (Japanese mustard spinach)
* 1/4 beet
* 1/2 lemon
* 8 grapes
Komatsuna & Fruit Pickling Liquid:
* 200ml (6.8 fl oz) dashi (fish stock)
* 50ml (1.7 fl oz) mirin (sweet rice wine), boiled to remove alcohol
* 50ml (1.7 fl oz) rice vinegar
* 45ml (1.5 fl oz) light soy sauce
Tofu Cheese (Tofu Dressing, 20 servings)
* 200ml (6.8 fl oz) soy milk
* 1.25g (0.04 oz) salt
* A few drops light soy sauce
* 15ml (1 tbsp) vinegar
Instructions:
1. Boil the komatsuna, then dip in ice water and cut into pieces of the desired size. Pickle in the pickling liquid for one hour.
2. Remove the flesh from the lemon and peel the grapes, then pickle in the pickling liquid for one hour. Cut the beet into 5mm (0.2 in) slices and sauté in a frying pan. Season with salt.
3. Make the tofu cheese: Heat the soy milk in a pot and add salt and soy sauce. Using a thermometer, add the vinegar when the mixture reaches 70 degrees Celsius (158°F), and stir.
Line a strainer with paper towels, and check that the soy milk has solidified before pouring it in. Allow it to stand for one day to remove excess moisture.
