2 ratings

Snapper Nitsuke

Recipe comes courtesy of Chef Alex Becker, Executive Chef and Hotel Creative Culinary Director at Kuro

Recipe comes courtesy of Chef Alex Becker, Executive Chef and Hotel Creative Culinary Director at Kuro a new-style Japanese restaurant inside the Seminole Hard Rock Hotel & Casino Hollywood in Florida.



  • 6 Ounces snapper (cut in to 6 pieces)
  • 6 Ounces Nitsuke braising liquid
  • 3 Grams ginger oroshi
  • 2 Grams sliced garlic
  • 10 Grams butter
  • 4 (each) braised daikon (quarters)
  • 2 (each) shiitake mushroom, grilled
  • 3 (each) eggplant, large sqaures
  • 4 (each) baby carrots, blanched
  • 8 Grams chives, chopped
  • 8 Grams ginger, diced

Nitsuke Braising Liquid

  • 200 Milliliters sake
  • 30 Milliliters mirin
  • 75 Milliliters soy
  • 75 Milliliters dashi
  • 30 Grams sugar

Braised Daikon

  • 500 Milliliters dashi
  • 50 Milliliters mirin
  • 25 Milliliters white soy
  • 25 Milliliters Usukuchi soy
  • 6 rounds daikon


Place 6 ounces of braising liquid in a small pan with snapper, ginger oroshi, sliced garlic, and whole butter. Bring to a simmer. Simmer for 3 minutes.

Add Daikon, Shiitakes, Nasu and Baby Carrots and simmer for 3 more minutes.

Arrange the items in a shallow bowl and ladel the remaining broth over the ingredients. Garnish with Chopped Chives and Ginger

Nitsuke Braising Liquid

Mix ingredients together over low heat until the sugar is dissolved.

Braised Daikon

Mix liquid ingredients together in a pot, add daikon and bring to a simmer. Simmer for 4 minutes or until tender.