Snapper Nitsuke
Snapper Nitsuke
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.
Servings
6
Ingredients
- 6 ounce snapper (cut in to 6 pieces)
- 6 ounce nitsuke braising liquid
- 3 gram ginger oroshi
- 2 gram sliced garlic
- 10 gram butter
- 4 (each) braised daikon (quarters)
- 2 (each) shiitake mushroom, grilled
- 3 (each) eggplant, large sqaures
- 4 (each) baby carrots, blanched
- 8 gram chives, chopped
- 8 gram ginger, diced
- 200 milliliter sake
- 30 milliliter mirin
- 75 milliliter soy
- 75 milliliter dashi
- 30 gram sugar
- 500 milliliter dashi
- 50 milliliter mirin
- 25 milliliter white soy
- 25 milliliter usukuchi soy
- 6 rounds daikon
Directions
- 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
- Mix ingredients together over low heat until the sugar is dissolved.
- Mix liquid ingredients together in a pot, add daikon and bring to a simmer. Simmer for 4 minutes or until tender.