Grilled Sea Bass with Miso and Shiitake
Coat it with miso paste infused with plenty of Shiitake and grill it to perfection for an aromatic finish.
Check that the sea bass is cooked before coating it with the miso mixture. Cooking dried Shiitake covered in a pouch prevents its moisture from escaping and ensures a moist finish. The miso mixture called Tamamiso is a versatile seasoning that can be made in advance and kept for a long time. Add finely chopped Shiitake to add not only Umami taste but also a unique texture.
Recipe provided by: Hattori Nutrition College
4 fillets (400g)
Dried Shiitake (finely chopped)
dried Shiitake rehydrating liquid
Season the sea bass with salt, set aside for a while, and wipe off the excess moisture with kitchen paper. Grill it in a toaster for about 10 minutes.
Meanwhile, make the Tamamiso mixture. Rehydrate the Shiitake in A with plenty of water and finely chop them.
Add the A mixture to a saucepan, mix well, and heat up. Once boiling, turn down the heat to low and keep stirring the bottom of the pan so that it does not burn.
Once it has thickened and is caramel brown, remove the saucepan from the heat and mix in the egg yolk before letting it cool down.
Glaze the grilled sea bass with the Tamamiso mixture and grill until brown.
Rehydrate the Shiitake (8 pieces) with plenty of water, drain, and remove the stems.
Glaze 6. with the Tamamiso mixture and cover them with aluminum foil. Bake it in the toaster for 5–6 minutes.
Serve the sea bass and Shiitake on a plate.