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Ingredients
Fish
1 cup light miso (shiro-miso)
1/2 cup mirin (sweet Japanese rice wine)
1/2 cup sake
1 tablespoon finely chopped fresh ginger
1/2 cup grapeseed oil
1/4 cup sugar
4 5 x 3-inch Alaskan Butterfish (cut from fillet,
about 7 ounces each)
Sushi
1/2 pound dried soba noodles
1/4 cup chopped fresh cilantro
1/4 cup chopped scallions, green parts only
2 tablespoons soy sauce
1 tablespoon finely chopped ginger
2 tablespoons rice wine vinegar
2 tablespoons Wasabi Oil *, plus additional
for drizzling
4 tablespoons chopped pickled ginger (gari)
Salt and freshly ground black pepper
4 sheets toasted nori
1 cucumber, peeled, seeded, and julienned
1 red bell pepper, cored, seeded and julienned
1 yellow bell pepper, cored, seeded and julienned
10 ounces Wakame (seaweed) salad
Bamboo Sushi rolling mat
Freshly ground black pepper
Soy Syrup* for drizzling
1/4 cup toasted sesame seeds
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Wasabi Oil
Makes about 1 cup
1/2 cup wasabi powder
2 tablespoons mirin (Japanese sweet sake)
2 teaspoons sugar
1/2 cup grapeseed oil
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Soy
Syrup
Makes 2 cups
2 cups soy sauce
1/2 cup brown sugar
Juice of 1 lime |
Method
In a medium nonreactive bowl, combine the miso, mirin,
sake, ginger, grapeseed oil and sugar and stir to
blend. Add the butterfish, turn to coat and marinate,
covered and refrigerated, overnight, or at least 8-12
hours.To make the sushi, bring a large quantity
of salted water to a boil. Fill a medium bowl with
water and add ice. Add the noodles to the boiling
water and cook until slightly softer than al dente,
about 8 minutes. Drain and transfer the noodles to
the ice water. When cold, drain well. In a large bowl,
combine the noodles, cilantro, scallions, soy sauce,
chopped ginger, vinegar, wasabi oil and 2 tablespoons
of the pickled ginger and toss to blend. Season with
salt and pepper to taste.
Have a small bowl of water handy. Place a sheet of
nori shiny side down on the rolling mat with a long
edge towards you. Evenly spread a 1/4-inch layer of
the noodles mixture on the bottom half of the nori
and top the upper third of the mixture with 3 to 4
strips of cucumber and 2 pieces of each of the peppers.
To roll, lift the mat, compressing it against the
filling as you roll the bottom edge in on itself.
Continue rolling toward the top edge until only 1/4-inch
of the nori remains unrolled. Moisten a finger and
wet the edge of the nori. Press the mat to seal the
roll. Allow the roll to rest, seam side down, for
2 minutes. Repeat with the remaining nori and filling
ingredients. Cover the rolls lightly with plastic
wrap and set aside.
Prepare an outdoor grill or preheat the broiler. Wipe
the marinade from the fish and season it with pepper
to taste. Grill or broil the fish, turning it once,
until just cooked through 10-12 minutes. Meanwhile,
cut each roll into 5 pieces, 3 straight across and
2 diagonally.
Divide the sushi pieces among 4 plates. Add a small
mound of the salad, if using to each and top each
with a piece of the fish. Drizzle over the soy syrup
and wasabi oil, garnish with the sesame seeds and
remaining pickled ginger.
*Wasabi Oil
In a small stainless-steel bowl, combine the wasabi
powder, mirin and sugar and whisk to blend. Add a
little less than 1/2 cup of water gradually, whisking,
until a pancake batter-like puree is formed. Whisk
in the oil. Let stand for 10 minutes before using.
*Soy Syrup
In a medium saucepan, combine the soy sauce, brown
sugar and lime juice. Bring to a boil slowly over
medium heat, turn down the heat and reduce the mixture
by three-fourths or until syrupy, about 30 minutes.
Strain, cool and use.
Serves 4
Chef's Quote
“I consider this my signature dish, in
fact, it has been on the menu since day one (almost
five years ago). People still can’t seem to get enough
of it! You could say that it is the synthesis of two
great dishes I ate and admired: the miso-brushed yakitoris
I enjoyed in Osaka and miso black cod, a great dish
created by Nobu Matsuhisa.”
Pairs well with a toasted oak, vanillin chardonnay,
like Miramar Torres or any Le Montrachet
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