Lunch

Kakinoha-Steamed Sea Bream with Persimmon & Burnt Miso Beurre Blanc

Name: Kakinoha-Steamed Sea Bream with Persimmon & Burnt Miso Beurre Blanc
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1 servings
Ingredients: 1 whole sea bream (5 oz / 140 g), gutted and scaled; 4 fresh persimmon leaves (kakinoha), rinsed; 3 tbsp sake; 1 tbsp mirin; 2 cm kombu strip; 2 tbsp unsalted butter, cubed; 1.5 tbsp white miso; 2 tsp rice vinegar; 3 tbsp dashi (or water); 1 tbsp pickled ginger (beni shoga); 3–4 micro shiso leaves; ¼ cup sushi rice; ½ tsp sesame oil; salt & white pepper; 1 cm daikon radish, thinly sliced (for ice bath)

Whole sea bream (5 oz) wrapped in persimmon leaf (kakinoha), steamed en papillote with sake, mirin, and kombu, rested atop a pool of burnt miso beurre blanc (white miso caramelized until deep amber), garnished with pickled ginger, crispy persimmon-leaf chip, and micro shiso. Served with a small side of hot steamed sushi rice and a drizzle of sesame oil.

520calper serving 32gprotein 48gcarbs 18gfat 20min prep 45min cook 1serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this