Tai kabutoni

Serves 4 Prep time 15 minutes
Cook time 15 minutes

2 sea bream heads
40g carrots
100g white radish
80g canned bamboo shoots
30g ginger, sliced
100g burdock

sweet ginger sauce
30ml sake
100ml mirin
40g sugar
100ml soy sauce
20ml tamari soy sauce

garnish
ginger, shredded
kinome (young leaves of Sichuan pepper tree)

• Put sea bream heads into boiling water for 15 seconds and quickly place them into cold water. This will remove the fishy smell.
• Clean and remove debris from fish heads, then pat dry.
• Cut carrots and white radish into cubes. Cook carrot, white radish and bamboo shoot separately in boiling water (enough to cover the vegetables) till they become soft. Drain the water.
• Boil sake and mirin until alcohol evaporates.
• Add sliced ginger, burdock and sea bream heads into the mixture. Cook for 3 minutes at low heat, then add sugar, soy sauce, tamari soy sauce and cooked vegetables.
• Cook over low heat until mixture becomes sticky.
• Serve in a bowl, drizzle remaining sauce over the fish and garnish with shredded ginger and kinome.

Chef Kagata says: “Try boiled sea bream as an alternative to eating it raw. Intrigue your palate with the sweetness of the flesh accompanied by a tangy sauce.”

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