📝 About This Recipe
The Hassun is the soul of Kaiseki dining, traditionally served on an 8-inch (Sun) square wooden tray to set the seasonal theme of the meal. This specific curation celebrates the transition into autumn, balancing 'Umi no Sachi' (treasures from the sea) and 'Yama no Sachi' (treasures from the mountains). Each bite-sized component is a masterclass in contrast, featuring delicate textures, umami-rich glazes, and the vibrant colors of a changing landscape.
🥗 Ingredients
Miso-Glazed Black Cod (Gindara Misoyaki)
- 200 grams Black Cod Fillet (cut into four 50g cubes)
- 100 grams Saikyo Shiro Miso (sweet white miso)
- 2 tablespoons Mirin
- 2 tablespoons Sake
Duck Breast with Sansho (Kamo Ro-su)
- 1 piece Duck Breast (skin-on, approximately 200g)
- 3 tablespoons Soy Sauce
- 1 tablespoon Dark Brown Sugar
- 1/2 teaspoon Sansho Pepper (ground)
Simmered Prawns (Shiba Ebi No Nimono)
- 4 pieces Large Tiger Prawns (head-on, deveined)
- 1 cup Dashi Stock (kombu and bonito based)
- 1 tablespoon Usukuchi Soy Sauce (light color soy sauce)
Garnish and Seasonal Accents
- 8 pieces Ginkgo Nuts (peeled and lightly toasted)
- 1 small Japanese Sweet Potato (cut into 'Momiji' maple leaf shapes)
- 4 pieces Fresh Maple Leaves (for decoration, washed)
- 2 pieces Sudachi Lime (halved)
👨🍳 Instructions
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1
Prepare the Black Cod marinade by whisking the Saikyo miso, sake, and mirin in a bowl until smooth. Coat the cod cubes thoroughly and marinate in the refrigerator for at least 24 hours (or up to 3 days) for deep flavor penetration.
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2
For the Duck: Score the duck skin in a crosshatch pattern. Place skin-side down in a cold pan and gradually raise the heat to medium-low to render the fat until the skin is crispy and golden (about 8-10 minutes).
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3
Flip the duck and cook for 2 minutes. Remove and submerge in a simmering mixture of soy sauce, brown sugar, and a splash of water for 5 minutes. Remove, let rest for 10 minutes, then slice into 1cm thick pieces.
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4
Prepare the 'Momiji' Sweet Potatoes: Slice the potato into 5mm rounds and use a small leaf-shaped cutter to create maple leaf shapes. Simmer in water with a pinch of sugar and a drop of gardenia fruit (optional, for color) until tender but firm.
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5
Cook the Prawns: Bring the dashi and light soy sauce to a gentle simmer. Add the prawns and poach for 3 minutes until they curl and turn bright orange. Let them cool in the liquid to retain succulence.
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6
Wipe the excess miso marinade off the Black Cod (leaving a thin film). Broil or grill over high heat for 3-4 minutes per side until the surface is charred in spots and the fish flakes easily.
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7
Skewer the toasted ginkgo nuts onto pine needles or small bamboo picks (two per skewer) to represent fallen autumn seeds.
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8
Assemble the Hassun: Place a clean 8-inch square wooden tray or a flat ceramic plate in front of you. Traditionally, the mountain ingredients go in the top-right and the sea ingredients in the bottom-left.
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9
Place a piece of grilled cod on a small individual ceramic dish or a piece of shiso leaf to prevent juices from running. Position the duck slices nearby, dusting them lightly with sansho pepper.
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10
Arrange the poached prawn and the ginkgo nut skewers. Scatter the sweet potato 'leaves' across the tray to evoke the feeling of a forest floor.
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11
Final Touch: Garnish with fresh maple leaves and a half-cut sudachi lime. Ensure there is 'Ma' (negative space) on the platter to emphasize the elegance of each component.
💡 Chef's Tips
Always use the freshest seasonal ingredients available; if you cannot find ginkgo nuts, roasted chestnuts are a perfect autumn substitute. Wiping the miso off the fish is crucial; the high sugar content in miso burns very quickly if the layer is too thick. Resting the duck is the secret to a clean slice; if you cut it too early, the juices will stain the other delicate components on the platter. Use 'Usukuchi' (light) soy sauce for the prawns to keep their color vibrant and orange rather than muddy brown. Visual balance is key: try to vary the heights and colors of the components to create a 3D landscape on the tray.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo Sake to complement the fatty cod and savory duck. Serve as the second course of a multi-course Japanese dinner, following the appetizer (Sakizuke). A small cup of warm roasted green tea (Hojicha) provides a wonderful earthy finish to the meal. Provide thin cedar chopsticks (Rikyubashi) which are tapered at both ends for the most authentic experience. Accompany with a side of pickled ginger or a small mound of grated daikon to cleanse the palate between bites.