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Japanese-Style Trout with Dashi
Food and Wine
1 cup soy sauce
1 cup mirin
½ cup sugar
½ cup unseasoned rice vinegar
1 teaspoon instant dashi
2 carrots, finely julienned
2 leeks, white and light green parts only, finely julienned
Four 6-ounce rainbow trout fillets, bones removed
Steamed sushi rice and crumbled nori, for serving
In a medium saucepan, bring the soy sauce, mirin, sugar and vinegar to a boil. Simmer over moderate heat until the glaze is reduced to about 1½ cups, about 10 minutes.
Meanwhile, in another medium saucepan, combine the dashi with 1½ cups of water and bring to a boil. Add the carrots and leeks and simmer just until crisp-tender, about 1 minute. Remove from the heat and let stand.
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