Best 6 Japanese Fish Steaks With Sake And Mushrooms Recipes

SHIITAKE JAPANESE STYLE

Steps:

• Clean the mushroom caps and remove stems. In a saucepan, combine the sake, soy sauce, mirin, and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 minutes. Remove mushrooms and use in a salad immediately, or cool and use later with grilled meats.

FISH WITH SHIITAKES

Steps:

• Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
• Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
• Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.

TOFU STEAK WITH JAPANESE MUSHROOMS

Steps:

• To make the broth, combine the mirin, dashi, soy sauce, and salt in a small saucepan over medium heat. In a bowl, whisk together the cornstarch and water. Bring the broth just to a boil, then slowly whisk in the cornstarch mixture until the broth thickens slightly. Remove from the heat and set aside. (Note: The broth can be made up to 1 day in advance and stored in the refrigerator; reheat when ready to use.)
• To prepare the tofu, heat an 11-inch nonstick sauté pan over medium heat. Add 1 tablespoon of the sesame oil. Lightly dredge the tofu pieces in the cornstarch and place in the hot pan. Cook until golden brown, 2 1/2 to 3 minutes per side. Remove from the pan.
• Using the same pan, add the remaining 1 tablespoon sesame oil, then the celery, red onion, carrot, shiitake mushrooms, shimeji mushrooms, and enoki mushrooms. Cook over high heat until the vegetables become soft, about 2 minutes, then add half the broth and cook for 30 seconds longer. Remove from the heat.
• Set each piece of tofu in a shallow bowl and top with one-fourth of the cooked vegetables. Pour equal parts of the remaining broth into each bowl and garnish with the scallion and obha leaves.

GINGER FLANK STEAK WITH SAKE-GLAZED VEGETABLES

Steps:

• Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to 1 day. Let stand at room temperature 1 hour before continuing.
• Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper strips and sauté 3 minutes. Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer. Transfer vegetables to serving platter. Tent with foil to keep warm.
• Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
• Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.
• Cut steak across grain on diagonal into 1/2-inch-thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.

JAPANESE SESAME STEAK SAUCE

Steps:

• Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.

JAPANESE FISH STEAKS WITH SAKE AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees. Fold a large piece of aluminum foil in half and place fish steak, shrimp, oysters, mushrooms and onions in the foil. Crimp the edges to make a shallow pool. Add sake and soy sauce. Soy sauce measurements are approximate, you can change them to taste. Fold over foil to make a tent and bake for 20 min for a one inch thick steak, 25-28 min for thicker cuts of fish. Discard the green onion. Gently lift fish out of foil and place on plate with mushrooms. Drizzle soy and sake liquid over fish and mushrooms. Serve with a salad and ginger dressing and mango sorbet.