Mushimono are created by steaming, a method of cooking which confers several advantages: The ingredients are uniformly heated without needing to be moved during the cooking process, while the steam itself does not cause the ingredients to lose their shape. Steaming thus preserves both the shapes and the flavors of the ingredients. Mushimono are often featured on fall and winter menus; for the most part they fall into the category of seasonal dishes. |
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mServes 6 n @head of sea bream 3 @konbu (kelp) 30 gms @tofu 1/2 block @chrysanthemum leaves 100 gms @fresh shiitake mushrooms 6 @green onions 2 @daikon 1/4 @daikon grated with chili pepper (momiji-oroshi) small amount @ponzu sauce 1 cup 1) Plunge sea bream quickly into boiling water and remove. Wash in cold @water, removing scales, veins, and any bloody areas. 2) Place konbu at bottom of a steamer. Place sea bream on top and steam @over high flame. When fish is about 80% cooked, sprinkle with sake. @Replace lid, let steam for 1 minute, and then turn off flame. 3) Cut tofu into 6 pieces and heat in suimono broth. 4) Discard stems of chrysanthemum leaves. Blanch leaves in salted water, @and heat in suimono broth. 5) Clean shiitake and simmer in suimono broth. 6) Discard root part of onions. Slice onions into very fine rounds. Wash in @water and dry. 7) Grate daikon and combine with momiji-oroshi. 8) Arrange sea bream, tofu, shiitake and chrysanthemum leaves in large @bowl. Serve ponzu sauce separately in a small dish. Sliced onions and @grated daikon should also be served separately and added as prefered to the @ponzu. |