4 servings
Ingredients :
- 1 ½ pounds salmon
- salt
- 12 raw chestnuts
- 20 fresh ginkgo nuts
- 1 bunch mitsuba (or substitute ½ bunch spinach or sliced Brussels sprouts)
- 4-x-6-inch (10-x15-cm) piece giant kelp (kombu)
- saké
Slice peeled chestnuts into paper-thin rounds. Wash sliced nuts under cold running water to remove starch. Drain well.
Use fresh, shelled and peeled ginkgo nuts. Canned are not recommended.
Chop trefoil stalks (or parboiled spinach) into 1½-inch (4-cm) lengths.
Wipe the giant kelp with a damp cloth. Cut into 4 pieces. The kelp is to impart flavor during steaming and is not to be eaten.
To assemble and steam: Steam in individual heatproof bowls. First lay a piece of giant kelp in each steaming bowl. On this place a piece of fish, skin side up. Sprinkle on raw chestnut slices and add 3 – 4 ginkgo nuts (or a few peas). At the side lay a neat mound of trefoil.
Over this arrangement splash about 1 Tablespoon saké.
Cover with plastic wrap or foil, sealing the edges tight. Even if your bowls have lids, use the plastic wrap for a tighter seal.
Place sealed bowls into a hot steamer. Cover. Steam 15 minutes over high heat.
Use fresh, shelled and peeled ginkgo nuts. Canned are not recommended.
Chop trefoil stalks (or parboiled spinach) into 1½-inch (4-cm) lengths.
Wipe the giant kelp with a damp cloth. Cut into 4 pieces. The kelp is to impart flavor during steaming and is not to be eaten.
To assemble and steam: Steam in individual heatproof bowls. First lay a piece of giant kelp in each steaming bowl. On this place a piece of fish, skin side up. Sprinkle on raw chestnut slices and add 3 – 4 ginkgo nuts (or a few peas). At the side lay a neat mound of trefoil.
Over this arrangement splash about 1 Tablespoon saké.
Cover with plastic wrap or foil, sealing the edges tight. Even if your bowls have lids, use the plastic wrap for a tighter seal.
Place sealed bowls into a hot steamer. Cover. Steam 15 minutes over high heat.
Silver Sauce
Gin-an
Gin-an
- 2 cups dashi
- ½ teaspoon salt
- 1 Tablespoon light soy sauce
- 4 Tablespoons saké
- 2 teaspoons cornstarch, mixed with 2 teaspoons water
- few drops fresh ginger juice or lemon juice (optional)
- or, in place of either, garnish with sprig of kinome or slivers of yuzu citron rind
To make the sauce: While the fish is steaming, in a medium-sized saucepan heat the dashi, then season with salt, light soy sauce, and saké. Bring to a simmer.
Just before serving, stir the cornstarch-and-water mixture and pour it into the hot liquid, stirring till thickened. At the very last moment, so as to preserve the fragrance, stir in the fresh ginger juice or lemon juice.
To Serve: Remove the bowls from the steamer, uncover, and top with thickened Silver Sauce. If the sauce has been made without ginger juice or lemon juice, you may garnish the bowls with fragrant slivers of yuzu citron rind or sprigs of kinome.
Just before serving, stir the cornstarch-and-water mixture and pour it into the hot liquid, stirring till thickened. At the very last moment, so as to preserve the fragrance, stir in the fresh ginger juice or lemon juice.
To Serve: Remove the bowls from the steamer, uncover, and top with thickened Silver Sauce. If the sauce has been made without ginger juice or lemon juice, you may garnish the bowls with fragrant slivers of yuzu citron rind or sprigs of kinome.
