Simmered Sea Bream with Umami

4 servings

The chef simmered sea bream and seasonal small turnips. With a little time and effort, the dish tastes much more delicious. Yuzu lets us know autumn is coming.


  • 1 sea bream backbone
  • 4 slices seabream
  • 2 small turnips
  • Some yuzu skin
  • 1L water
  • 1/2 cup sake
  • Some kombu
  • 1 tsp mirin
  • 1 tsp light soy sauce
  • 1/4 salt


  1. Grill the sea bream backbones, taking care not to burn them for about 10 minutes at 320℉/160℃ in an oven.
    (In case of no oven: Sprinkle salt making up 1% of the seabream for 10 minutes. Wash them and put in a ball. Pour boiling water on them. Then immerse them in cold water and remove bloody and sticky part. Strain it with a strainer.)

  2. Put 1 in a pan. Add water, sake and kombu to them. Let them boil and simmer, taking off the froth for about 30 minutes. Strain them.

  3. Peel off the skin of the turnips at a depth necessary to remove the hard fiber part beneath the skin. Cut it lengthways.

  4. Spread the sea breams on a perforated basket. Splash boiling water on them. When the surface of the sea breams have turned white, immerse them in cold water. (This method is called shimofuri.)

  5. Put dashi from 2 in a pan. Add the turnips and  sea bream slices and let them boil. After boiling, simmer them at a low heat for about five minutes.

  6. Add mirin, light soy sauce and salt to taste. Continue to heat for 10 minutes more. When the turnips are cooked well, place in a dish.

  7. Add yuzu on the top. (tenmori)

  8. Serve and enjoy!

Umami comes from...

Sea bream

Inosinate :180-400mg/100g

You might also like

Content you may like