Recipe courtesy of Michel Nischan

Steamed Black Bass with Kombu Noodles and Mushroom Dashi

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 2 servings
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Mushroom Dashi:

1 quart water

3/4 cup high quality soy sauce

8 ounces sake

1 to 2 large kombu leaves, soaked for one minute

8 medium carrot batons (1/4 by 1/4 by 4-inch)

8 medium daikon batons (1/4 by 1/4 by 4-inch)

1 cup dried mushrooms

2 tablespoons dashi flakes or 1/4 cup shaved bonito, for dashi flakes

Steamed Bass:

1 quart mushroom dashi

2 (8-ounce) black bass fillets

8 blanched carrot batons

8 blanched daikon batons

Sliced mushrooms from dashi preparation

1 cup sliced Chinese or regular mustard greens

24 kombu battera, cut in half lengthwise

Coarse fleur de sel, to garnish


  1. Place the water, soy and sake in a large saucepot over a medium flame. Add the kombu and simmer until the kombu softens. Add the carrots and daikon, simmer until the carrots and diakon just soften (about 2-1/2 minutes), then remove from the flame. Discard the kombu, and reserve the carrots and daikon. Add the mushrooms and shaved bonito (or dashi flakes) and soak until the liquid comes to room temperature. Remove mushrooms from dashi liquid, thinly slice the mushrooms and set aside.
  2. Place 1 cup of mushroom dashi in the bottom of a small wok. Set a bamboo rice steamer over the dashi. Bring the dashi to a simmer over a medium flame. Place the bass fillets in the steamer and cover. Steam 6 to 8 minutes or until the bass is just cooked. Meanwhile, place the remaining dashi in a medium saucepot over a medium flame. Add the carrots, daikon, mushrooms, mustard greens, and kombu battera. Bring to a simmer. Divide the broth and vegetables equally into 2 warmed bowls. Arrange the carrots and daikon lattice style to support the bass. Lay the bass over the lattice and sprinkle with fleur de sel.