Preview

Asian cod donburi, miso and enoki |

Fish, Seafood & Shellfish

A sushi bowl with incredible flavors that will charm you.

Note

Leftover mayonnaise can be stored in a cool place for up to 15 days.

Ingredients

Recipe for 4 servings

Donburi

240 Gr

Cooked sushi rice

150 Gr

Cod fillet

1 Handful(s)

Coarse salt

20 Ml

Roasted sesame oil

15 Gr

Japanese pickled ginger

1 Tbsp

Kasha (grilled sarasin)

20 Ml

Sour cream

Toppings

40 Gr

Enoki mushroom

10 Sprig(s)

Chives

2 Unit(s)

Green onion

1 Tsp

Wasabi powder

Miso mayonnaise

1 Unit(s)

Egg yolk

1 Tbsp

Dijon mustard

100 Ml

Canola oil

5 Ml

Rice vinegar

20 Gr

Miso

10 Ml

Mirin

Preparation time: 40 min

Preheat your oven at 400 °F

Preparation

Place cod in coarse salt for 30 minutes, rinse and roast at 400°F for 20 minutes. Crumble the flesh and set aside in a cool place.

Cut the green onions into julienne strips and set aside in iced water, chop the chives and mince the pickled ginger.

Sponge and fry the julienned scallions. Sprinkle with wasabi powder as it comes out of the fryer.
Mayonnaise

Mix the yolk with the mustard. Slowly whisk in the oil. At the end, add the rest of the ingredients, seasoning as required with salt and freshly ground pepper.
On the plate

Mix the cod, chopped ginger and sesame oil. Bind with your choice of mayonnaise and add the sour cream and puffed buckwheat.

Arrange the sushi rice at the bottom of your bowls, followed by the mayonnaise-cod mixture. Finish with chopped chives, enoki mushrooms and fried green onion.