Instant Gastronomy | Masakazu Shigeta

Steamed silver cod with seaweed

``Instant Gastronomy'' is a dining event where you can easily experience delicious and emotional cooking using HEGE, which can fry, boil, and cook in one dish. In Vol.9 held on February 7th (Wednesday), we will introduce the special recipe delivered by brand director Masakazu Shigeta.

Items used | φ250 open fire pot


Ingredients (for 2 people)
Steamed silver cod with seaweed

-Sauce-

A

• 2 tablespoons black vinegar
• 1 tablespoon soy sauce
• 1 tablespoon oyster
• Honey 1/2
  
  
• 1 tablespoon egg yolk
• 2 tablespoons sesame oil
• 3 small onions
• 1 tablespoon roasted sesame seeds

-Seaweed steamed-

• Seaweed 200g
• 2 silver cod fillets
• 4 wood ear mushrooms
• 2 tablespoons Shaoxing wine
• Salt (appropriate amount)
• Pepper (appropriate amount)

How to make

1. While stirring the egg yolks, add the sesame oil, being careful not to separate them.
2. Mix A in advance and add 1 little by little while stirring.
3. Transfer to a bowl and add the roasted sesame seeds and chopped onion.
4. Spread seaweed on HEGE and pour Shaoxing wine evenly over it.
5. Place the silver cod seasoned with salt and pepper and the wood ear mushrooms, either raw or rehydrated, on top of the wakame seaweed.
6. Put the lid on, put on the fire, and when steam comes out, steam for 5 minutes and it's done.