📝 About This Recipe
Zensai is the soul of Japanese Kaiseki, a curated selection of small bites designed to harmonize textures, colors, and the fleeting flavors of the current season. This medley features a delicate Dashi-poached prawn, a savory miso-glazed eggplant, and a refreshing cucumber sunomono, offering a masterclass in balance. Each element is crafted to awaken the palate, transitioning the diner from the outside world into the refined sanctuary of the meal.
🥗 Ingredients
Shiba Ebi (Braised Prawns)
- 4 pieces Large Prawns (head-on, deveined through the shell)
- 1 cup Dashi Stock (high quality kombu and katsuobushi)
- 1 tablespoon Usukuchi (Light Soy Sauce)
- 1 tablespoon Mirin (hon-mirin preferred)
Nasu Dengaku (Miso-Glazed Eggplant)
- 1 Japanese Eggplant (cut into 1-inch thick rounds)
- 2 tablespoons White Miso Paste (Saikyo miso is ideal)
- 1 tablespoon Sugar (granulated)
- 1 tablespoon Sake
- 1 teaspoon Toasted Sesame Seeds (for garnish)
Cucumber & Ikura Sunomono
- 1 Japanese Cucumber (thinly sliced into rounds)
- 3 tablespoons Rice Vinegar (unseasoned)
- 2 tablespoons Ikura (Salmon Roe) (for topping)
- 1/2 teaspoon Sea Salt (to draw out moisture)
Final Accents
- 4 sprigs Hanaho (Shiso Flowers) (optional garnish)
- 1 pinch Edible Gold Leaf (for a luxury finish)
👨🍳 Instructions
-
1
Begin by preparing the cucumber sunomono. Toss the sliced cucumbers with sea salt and let sit for 10 minutes. Squeeze firmly to remove excess water, then toss with rice vinegar and a pinch of sugar. Set aside in the refrigerator.
-
2
Prepare the braising liquid for the prawns by combining dashi, light soy sauce, and mirin in a small saucepan. Bring to a gentle simmer over medium heat.
-
3
Insert a bamboo skewer lengthwise through each prawn to keep them straight during cooking. Simmer the prawns in the dashi mixture for 3 minutes until just opaque and pink.
-
4
Remove the prawns from the heat and let them cool inside the liquid to absorb maximum flavor. Once cool, remove the skewers carefully.
-
5
For the Nasu Dengaku, whisk together the white miso, sugar, and sake in a small bowl until smooth. This is your 'Dengaku' glaze.
-
6
Heat a lightly oiled non-stick pan over medium heat. Sear the eggplant rounds for 3-4 minutes on each side until the flesh is tender and golden brown.
-
7
Spread a generous teaspoon of the miso glaze onto the top of each eggplant round. If you have a kitchen torch, lightly char the miso until bubbly; otherwise, place under a broiler for 1 minute.
-
8
Select a long, rectangular plate or a traditional lacquer tray for the presentation. This is the 'canvas' for your zensai.
-
9
Place a small mound of the chilled cucumber sunomono in a small glass or ceramic ramekin (kobachi) and place it on the left side of the plate. Top with a spoonful of ikura.
-
10
Position the miso-glazed eggplant in the center, sprinkling with toasted sesame seeds for a nutty aroma.
-
11
Place the braised prawn on the right side, leaning it slightly against the eggplant for height. Ensure the head is intact for a traditional aesthetic.
-
12
Garnish the entire plate with shiso flowers and a tiny touch of gold leaf on the ikura to signify the start of a special meal.
💡 Chef's Tips
Always use the freshest seafood available, as the prawn head is meant to be part of the visual appeal. If you cannot find Japanese eggplant, use Chinese eggplant; avoid large Globe eggplants as they are too bitter for this format. For the sunomono, ensure you squeeze the cucumbers very dry, or the dressing will become watery and lose its punch. Temperature contrast is key—ensure the cucumber is cold while the eggplant remains warm for the best sensory experience.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Ginjo sake to complement the saltiness of the ikura and the sweetness of the miso. A warm cup of roasted Hojicha tea provides a lovely earthy counterpoint to the vinegar notes. Serve as the second course of a multi-course meal, following a light 'Sakizuke' (amuse-bouche). Use seasonal leaves (like maple in autumn or cherry blossom in spring) as underlays for an authentic Kaiseki look.