SEA BREAM WITH YACON OROSHI SAUCE
Grating, or oroshi, is a traditional Japanese preparation method. Oroshi seasoned with soy sauce and vinegar coats ingredients well. Yacon oroshi reveals the natural taste of this vegetable, which imparts a delicate sweetness to the dish without using sugar.
Makes 2 appetizers
91 kcal Protein 10.8 g Fat 3 g (per piece)
- 100 g / 3 1/2 oz. yacon
- 3 T apple cider vinegar
- 2.5 cm / 1 in. piece ginger, peeled and grated
- 2 t Kikkoman Light Color Soy Sauce*
- 1-2 t Kikkoman Soy Sauce
- 100 g / 3 1/2 oz. sashimi-quality sea bream filet (deboned and trimmed)**
- Fresh coriander leaves, chopped
- Fresh lettuce leaves
- To prepare garnish, peel yacon, cut 2 thin slices and julienne them; place in water and set aside. Grate the remaining yacon and reserve any juice.
- In a microwave-safe bowl***, mix 5 T of the grated yacon together with its juice and 3 T apple cider vinegar. Microwave for about one minute at 800 watts until it comes to a boil.
- Cool slightly, add the grated ginger and both of the soy sauces. Set aside.
- Slice the sea bream filet into pieces about 3-4 mm / 1/8 in. thick (see photo) and cut each in half lengthwise.
- Place the sliced fish in a bowl, add a scant pinch of salt and mix. Leave for five minutes.
- Drain the julienned yacon and blot off excess moisture with paper towel. Sprinkle on a few drops of apple cider vinegar, mix and set aside.
- Just before serving, stir 2 T of the yacon-vinegar mixture from Step 3 into the fish. Taste and add a little more of this mixture if needed****, followed by the coriander leaves. Mix lightly.
- Serve on fresh lettuce leaves, garnished with the julienned yacon.
* If light color soy sauce is unavailable, substitute ordinary soy sauce.
** Instead of sea bream, cooked cocktail shrimp are a tasty option. Mix shrimp with 2 T of yacon-vinegar mix and allow to sit 30 minutes. Just before serving, stir in 1 T of yacon-vinegar mix and chopped fresh coriander leaves.
*** A large, deep bowl is recommended to prevent boiling over.
**** Unused sauce keeps several days in refrigerator.
Recipe by Michiko Yamamoto
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml