Name: Japanese hamachi teriyaki with maitake foam and crispy tosaka seaweed
Total time: 2 h
Ingredients: 25g of shiso leaves; 20g of chives; 15g of spinach; 20g of sansho pepper, sansho; 100ml of vegetable oil; 240g of hamachi fillet, cut into 4 x 60g pieces; 100g of shio koji, liquid type; 10g of potato starch, ideally katakuriko; 5g of vegetable oil; 150g of maitake mushrooms; 5g of vegetable oil; 200ml of soya milk; 1 garlic clove; 1g of salt; 1.5g of xanthan gum; 100g of sake; 200g of hon mirin; 150g of soy sauce, gluten-free; 100g of granulated sugar, ideally zarame-tou; tosaka seaweed, fresh; maitake mushrooms; granulated sugar, for sprinkling

Japanese hamachi teriyaki with maitake foam and crispy tosaka seaweed

by Miho Sato

Ingredients

Salad & Fresh Herbs

25g of shiso leaves
20g of chives

Fruit & Vegetables

15g of spinach
1 garlic clove

Speciality Ingredients

20g of sansho pepper, sansho
100g of shio koji, liquid type
1.5g of xanthan gum
tosaka seaweed, fresh

Oils & Vinegars

100ml of vegetable oil
5g of vegetable oil
5g of vegetable oil

Fish & Shellfish

240g of hamachi fillet, cut into 4 x 60g pieces

Store Cupboard

10g of potato starch, ideally katakuriko
1g of salt
150g of soy sauce, gluten-free
100g of granulated sugar, ideally zarame-tou
granulated sugar, for sprinkling

fruit and veg

150g of maitake mushrooms
maitake mushrooms

Beverages

200ml of soya milk
100g of sake

Alcohol

200g of hon mirin