Recipes
Fusion Cuisine > MAIN COURSE
Japanese-Style Trout with Dashi
Sake-Steamed Clams
Spicy Grilled Shrimp with Yuzu Kosho Pesto
Japanese-Style Trout with Dashi

Ingredients:

Directions:

In a medium saucepan, bring the soy sauce, mirin, sugar and vinegar to a boil. Simmer over moderate heat until the glaze is reduced to about 1 1/2 cups, about 10 minutes. 
Meanwhile, in another medium saucepan, combine the dashi with 1 1/2 cups of water and bring to a boil. Add the carrots and leeks and simmer just until crisp-tender, about 1 minute. Remove from the heat and let stand. 
Preheat the broiler and position a rack 6 to 8 inches from the heat. Arrange the trout fillets on a sturdy baking sheet, skin side up, and broil for about 2 minutes, until the skin begins to sizzle. Carefully peel off the skin. Brush the fish with some of the glaze and broil for 3 minutes, brushing once or twice more, until the sauce is lightly caramelized. Turn the fillets, brush liberally with more glaze and broil for 3 minutes longer, brushing once or twice, until the trout is cooked through and lacquered. 
Mound rice in shallow bowls and drizzle lightly with the glaze. Using a slotted spoon, add the carrots and leeks. Top with the fish and nori and spoon the dashi into the bowls. Serve with the remaining glaze on the side.



Preparation Time:
45 mins

Servings:
4 people

Sake-Steamed Clams

Ingredients:

Directions:

Fill a medium bowl with cold water and add 1 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well. 
In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.
Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.



Preparation Time:
1 hour 15 mins

Servings:
4 people

Spicy Grilled Shrimp with Yuzu Kosho Pesto

Ingredients:

Directions:

In a small bowl, combine the yuzu kosho with the ginger, garlic, lemongrass, cilantro and olive oil. Spread half of the pesto on the shrimp and let stand for 10 minutes.
Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Transfer the shrimp to plates and serve with the remaining pesto.



Preparation Time:
25 mins

Servings:
4 people