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.
Ingredients (Makes 2 appetizers)
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100 g / 3 1/2 oz. yacon
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3 T apple cider vinegar
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2.5 cm / 1 in. piece ginger, peeled and grated
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2 t Kikkoman Light Color Soy Sauce*1
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1-2 t Kikkoman Soy Sauce
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100 g / 3 1/2 oz. sashimi-quality sea bream filet (deboned and trimmed)*2
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Salt
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Fresh coriander leaves, chopped
-
Fresh lettuce leaves
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
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.
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2
In a microwave-safe bowl*3, 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.
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3
Cool slightly, add the grated ginger and both of the soy sauces. Set aside.
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4
Slice the sea bream filet into pieces about 3-4 mm / 1/8 in. thick (see photo) and cut each in half lengthwise.
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5
Place the sliced fish in a bowl, add a scant pinch of salt and mix. Leave for five minutes.
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6
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.
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7
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*4, followed by the coriander leaves. Mix lightly.
-
8
Serve on fresh lettuce leaves, garnished with the julienned yacon.
- *1If light color soy sauce is unavailable, substitute ordinary soy sauce.
- *2Instead 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.
- *3A large, deep bowl is recommended to prevent boiling over.
- *4Unused sauce keeps several days in refrigerator.
Recipe by Michiko Yamamoto
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