Snapper Nitsuke

4.5 from 2 ratings

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

servings

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.