By Tataki Sushi & Sake
Bar - San Francisco, CA
Makes 16 (servings of nigiri sushi)
This is our sustainable replacement for unagi, farmed
3 lbs. sablefish* fillet
2 pieces konbu
1/2 C water
1/2 C soy sauce
1/2 C sugar
3 T mirin
3 T sake
1 handful katsuobushi (skipjack* flakes)
Dust both sides of sablefish fillet with sea salt. Wrap
in plastic wrap and transfer to refrigerator. Let sit
for 15-20 minutes.
fillet and unwrap. Wash salt off fillet with very cold
water. Blot dry with paper towel.
a new paper towel with sake. Use this towel to moisten
konbu. Sandwich the sablefish between the two pieces of
sake-moistened konbu. Wrap in plastic wrap and transfer
to refrigerator. Let sit 30-40 minutes.
remove konbu and return to refrigerator.
Mix soy, sugar, mirin, 3 tablespoons sake, katsuobushi
and 3 tablespoons water in a saucepan. Bring to a boil,
then lower heat and simmer, about 10 min. Drain and remove
katsuobushi. Set soy/mirin sauce aside.
a small bowl, combine cold water and potato starch at
a 4:1 ratio. Stir to create a thickener. Return soy/mirin
sauce to a boil and lower heat to a simmer.
potato starch thickener to the soy/mirin sauce, little
by little, until desired consistency is reached. Remove
from heat and let cool.
Slice sablefish into portions, as appropriate for nigiri,
sashimi or whatever dish is being served. Lightly char
one side of fish with a small butane torch or sear very
briefly in a hot saucepan. Top fish with a drizzle of
the soy/mirin sauce and a sprinkle of sesame seeds. Serve
atop rice or as desired.
Watch: recommends wild-caught sablefish from
Alaska and British Columbia.