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

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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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Serves: 4

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Printable version

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Original recipe

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