INGREDIENTS (4 servings):
4 sauries ("sanma"), salt
Garnishes:1/4 Japanese radish ("daikon"),1 1/2 soy sauce ("shoyu"), 2 small citrus fruits ("sudachi")
HOW TO COOK:
1. Cut fish into halves and salt lightly.
2. Add water to grease drip tray and preheat broiler.
3. Grease net, arrange (1) and broil until brown. Alternatively, fish can be broiled about 10 minutes in gas high-speed oven preheated to about 500F (250C).
4. Place grated Japanese radish on bamboo mat ("makisu"), roll and squeeze out water.
5. Place (3) on serving plate. Garnish with (4) with soy sauce atop and citrus fruit cut in halves.
Miso Soup With Eggplant
1 quart dashi (or more, recipe follows)
1/4 lb japanese eggplant
1/2 cup prepared seaweed (or arame)
2-3 T hatcho miso (red miso)
1 green onion, sliced thinly (white and green)
seven-spice seasoning, aka shichimi togarashi (optional)
Quarter eggplant lengthwise and slice quarters thinly.
Bring dashi to boil and add eggplant. Simmer till eggplant is soft. Add seaweed (if adding dry arame, cook till soft).
Mix miso into 1/2 cup of the hot soup till well mixed and then add to pot. Stir to mix.
Serve immediately with green onion sprinked on top. Pass seven-spice seasoning for individuals to add if desired.
Prepared seaweed can be found in Japanese groceries -- essentially just seaweed marinated with some water, salt, sugar, and sesame seeds. Good stuff.
DASHI
6 cups water
6 inches of kombu
Simmer kombu in water for half hour in uncovered pot. Remove kombu. Broth is the dashi -- use as directed in recipe.
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