Nodoguro no Kiku-Suisen Mushi: Steamed Blackthroat Seaperch with Aromatic Chrysanthemum Dashi
A sublime homage to Japanese culinary artistry, Nodoguro no Kiku-Suisen Mushi celebrates the prized blackthroat seaperch, revered for its exceptionally rich, buttery flesh. This exquisite dish showcases the fish's natural elegance through a delicate steaming process, infused with the subtle fragrance of edible chrysanthemums and a meticulously crafted dashi. The aroma is a gentle symphony of the sea, earthy shiitake, and a whisper of floral notes. Each bite unveils the Nodoguro's melt-in-your-mouth texture, harmonized by the umami-rich, clear dashi, brightened by a hint of yuzu, and anchored by the crispness of daikon. A truly refined experience, reflecting the purity and seasonal beauty inherent in traditional Japanese cuisine.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Nodoguro fillets2 (approx. 150g-180g each, skin on, scaled)
- Daikon radish100 g (peeled, finely julienned)
- Fresh shiitake mushrooms2 medium (stems removed, thinly sliced)
- Mitsuba (Japanese parsley)1 small bunch (about 10g), cut into 2-inch lengths
- Edible chrysanthemum petals5 g, for garnish
- Kombu (dried kelp)10 g
- Katsuobushi (bonito flakes)15 g
- Water600 ml (for dashi)
- Sake (cooking sake)50 ml (divided: 20ml for steaming, 30ml for dashi seasoning)
- Mirin2 tablespoons (30ml)
- Usukuchi Shoyu (light soy sauce)2 tablespoons (30ml)
- Sea salt0.5 teaspoon (divided: a pinch for fish, rest for dashi seasoning)
- Yuzu peel0.25 teaspoon, finely julienned (optional, for aroma)
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Dashi: Gently wipe kombu with a damp cloth (do not wash). Place kombu in a pot with 600ml water. Heat slowly over medium-low heat. Just before it boils (when small bubbles appear), remove kombu. Bring to a boil, then add katsuobushi. Turn off heat immediately. Let stand for 30 seconds, then strain through a fine-mesh sieve lined with cheesecloth. Discard solids. You should have about 500ml of dashi.
- 2Step 2
Prepare the Fish: Pat Nodoguro fillets dry with paper towels. Lightly score the skin a few times to prevent curling. Sprinkle a pinch of sea salt evenly over both sides of the fillets.
- 3Step 3
Prepare Vegetables: Finely julienne the daikon radish. Thinly slice the shiitake mushrooms. Cut mitsuba into 2-inch lengths.
- 4Step 4
Steam the Nodoguro: Arrange the Nodoguro fillets in a shallow heatproof dish or on a steamer plate. Pour 20ml of sake over the fish. Place the dish in a preheated steamer. Steam for 8-10 minutes, or until the fish is opaque and cooked through.
- 5Step 5
Season the Dashi: While the fish is steaming, gently reheat the prepared dashi in a small saucepan. Add 30ml sake, mirin, usukuchi shoyu, and the remaining sea salt to taste. Bring to a gentle simmer. Add the sliced shiitake mushrooms and cook for 1-2 minutes until slightly tender.
- 6Step 6
Assemble and Serve: Carefully transfer the steamed Nodoguro fillets to individual serving bowls. Arrange the julienned daikon next to the fish. Ladle the hot dashi broth with shiitake over and around the fish and daikon. Garnish generously with mitsuba and edible chrysanthemum petals. Finish with a few strands of finely julienned yuzu peel, if using. Serve immediately.
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.