Mirugai Sashimi with Yuzu Dashi and Fried White Fish

Mirugai Sashimi with Yuzu Dashi and Fried White Fish - Recipe Finder

Mirugai Sashimi with Yuzu Dashi and Fried White Fish

Info

Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Splurge

Top Chef, Season 9, Episode 916, Quickfire Challenge

Ingredients

1 giant clam (mirugai)
4 ounces bonito flakes
2 ounces kombu
1 cup yuzu juice
Salt, to taste
8 ounces white fish
1/4 cup green onion sliced thin and well rinsed
olive oil, as needed
1 cup sake
1/4 cup soy sauce
1/8 cup mirin
1/8 cup sugar
1 Thai chili, minced

Directions

Giant Clam:

1. Clean clam and slice super thin into 6 pieces per plate.

Yuzu Dashi:

1. Bring water to a boil and then take off the heat and place kombu and bonito flakes in the water. It’s ready when all the bonito flakes are in the bottom of the pot. Chill and mix in yuzu juice. Season to taste.

Nikiri:

1. Cook the alcohol off the sake and add sugar. Dissolve sugar in sake and add mirin and soy sauce. Take off heat and chill.

White Fish:

1. Fry in pot fryer at 350 degrees Fahrenheit until crispy. Season to taste.

Finish:

1. Brush Nikiri on slices of giant clam. Add yuzu dashi on plate. Coat giant clam in olive oil and place pieces of Thai chili and green onion on top. Place fried white fish on top and serve.