📝 About This Recipe
In the ritualistic progression of Japanese Kaiseki, the Mukozuke represents the first formal course, traditionally placed 'across the table' from the diner. This dish celebrates 'Shun'—the peak seasonality of ingredients—featuring translucent slices of premium white fish and buttery tuna. It is a masterclass in minimalism, where the chef's knife skills and the purity of the ocean's bounty are elevated by artisanal soy and freshly grated wasabi.
🥗 Ingredients
The Seasonal Catch
- 200 grams Madai (Japanese Sea Bream) (Sashimi grade, skin removed and deboned)
- 200 grams Chutoro (Medium Fatty Tuna) (Sashimi grade, chilled)
- 4 large pieces Hokkaido Scallops (Hotate) (Fresh, never frozen if possible)
The Aromatics & Garnish
- 3 cm Fresh Wasabi Root (Grated on a sharkskin oroshi)
- 8 pieces Shiso Leaves (Perilla) (Kept in ice water to crisp)
- 1/4 root Daikon Radish (Shredded into fine 'Tsuma' threads)
- 1 small bunch Benitade (Red Water Pepper Sprouts) (For a peppery micro-garnish)
- 4 sprigs Hanaho (Shiso Flowers) (For delicate floral notes)
- 1 piece Myoga (Japanese Ginger Bud) (Finely julienned)
The Seasonings
- 2 tablespoons White Soy Sauce (Shiro Shoyu) (For the white fish)
- 2 tablespoons Artisanal Aged Soy Sauce (For the tuna)
- 1 fruit Sudachi or Yuzu (For zest and a few drops of juice)
- 1 pinch Maldon Sea Salt (To enhance the scallop sweetness)
👨🍳 Instructions
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1
Begin by preparing the 'Tsuma' (daikon garnish). Peel the daikon and use a mandoline or a sharp Usuba knife to create paper-thin sheets, then slice into needle-fine threads. Soak in ice water for 10 minutes to crisp, then drain and pat dry thoroughly.
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2
Grate the fresh wasabi root in a circular motion on a ceramic or sharkskin grater until a fine paste forms. Let it sit at room temperature for 2 minutes to allow the heat and aroma to develop.
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3
Prepare the fish. Ensure your Yanagiba (sashimi knife) is razor-sharp. Wipe the fish fillets gently with a damp cloth to remove any excess moisture.
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4
Slice the Madai (Sea Bream) using the 'Sogizukuri' technique: hold the knife at a sharp angle and cut thin, translucent slices, pulling the blade toward you in one smooth motion.
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5
Slice the Chutoro (Tuna) into 'Hirazukuri' rectangular slices, approximately 1cm thick. Aim for uniform pieces that showcase the marbling of the fat.
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6
For the scallops, slice them horizontally into two or three discs, or butterfly them slightly. A tiny drop of Sudachi juice and a grain of sea salt on the scallops will brighten their natural sugars.
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7
Julienne the Myoga ginger bud into paper-thin slivers and refresh in ice water alongside the shiso leaves.
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8
Select four chilled, aesthetic ceramic bowls or flat lacquer plates. The vessel is as important as the food in Kaiseki.
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9
Place a small mound of the daikon Tsuma slightly off-center. Lean a fresh shiso leaf against the mound to create a backdrop.
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10
Artfully arrange three slices of Madai, two slices of Chutoro, and one scallop on each plate, layering them to create height and depth.
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11
Place a small quenelle of fresh wasabi on the side—never directly on the fish.
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12
Garnish with the Benitade sprouts, julienned Myoga, and a sprig of Hanaho. Lightly zest the Sudachi over the white fish for an aromatic finish.
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13
Serve immediately with two small side dipping bowls: one for the light Shiro Shoyu and one for the darker aged soy sauce.
💡 Chef's Tips
Always slice sashimi against the grain of the fish to ensure a melt-in-the-mouth texture. Keep your hands cool by dipping them in ice water before handling the fish to prevent the fat from melting. Never mix wasabi into your soy sauce; place a small amount of wasabi directly on the fish, then dip the edge of the fish into the soy. If fresh wasabi is unavailable, use high-quality frozen grated wasabi rather than the powdered paste version. Ensure all garnishes are ice-cold and bone-dry; moisture on the plate is the enemy of clean flavors.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Ginjo sake to complement the clean flavors of the sea bream. A chilled glass of premium Sencha green tea offers a refreshing, grassy counterpoint to the fatty tuna. Serve as the second course of a multi-course meal, following a light 'Sakizuke' appetizer. Use a high-quality 'Bizen' or 'Oribe' style ceramic plate to provide a rustic, earthy contrast to the delicate fish.