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Hasu Recipe

Name: Akari Japanese Bistros Hasu Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 10 oz assorted sashimi-grade fish (tuna, salmon, fluke); 6 leaves micro shiso or shiso leaves; 3 tbs pickled ginger; 1 tsp wasabi (fresh or paste); 6 tbs light soy sauce (usukuchi or regular); 4 tbs ponzu; 0.5 tsp yuzu kosho (optional); 1 tbs toasted sesame seeds; 2 cups dashi stock (low-sodium); 8 oz kabocha or small winter squash, peeled and cut into 1-inch cubes; 4 pieces shiitake mushrooms, stems removed and halved; 2 tbs mirin; 1 tbs light soy sauce; 1 tsp sugar; 1 cup blanched baby spinach; 6 pieces shrimp (small, peeled, tails on); 0.75 cups tempura flour or all-purpose flour; 0.75 cups ice-cold sparkling water; 2 cups rice bran or neutral oil for frying; 2 tbs grated daikon; 0.5 tsp finely grated lemon zest; 1 cup short-grain Japanese rice, cooked and warm; 1 tsp rice vinegar; 0.5 tsp light soy sauce; 1 tbsp scallion, thinly sliced; 6 pieces edible flowers or mitsuba sprigs; 3 slices yuzu or lemon slices (thin); 2 pieces soy-marinated quail egg (optional)

Inspired by Akari Japanese Bistro

Time1h

Serves2

Kaiseki Sampler

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Ingredients

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Sashimi (seasonal fish)

10 oz assorted sashimi-grade fish (tuna, salmon, fluke)

6 leaves micro shiso or shiso leaves

3 tbs pickled ginger

1 tsp wasabi (fresh or paste)

Sauces & Seasonings

6 tbs light soy sauce (usukuchi or regular)

4 tbs ponzu

1/2 tsp yuzu kosho (optional)

1 tbs toasted sesame seeds

Warm Course (nimono style)

2 cups dashi stock (low-sodium)

8 oz kabocha or small winter squash, peeled and cut into 1-inch cubes

4 pieces shiitake mushrooms, stems removed and halved

2 tbs Mirin

1 tbs light soy sauce

1 tsp sugar

1 cup blanched baby spinach

Crisp Course (tempura bite)

6 pieces shrimp (small, peeled, tails on)

3/4 cups tempura flour or all-purpose flour

3/4 cups ice-cold sparkling water

2 cups rice bran or neutral oil for frying

2 tbs grated daikon

1/2 tsp finely grated lemon zest

Rice Course (small bowl)

1 cup short-grain Japanese rice, cooked and warm

1 tsp Rice vinegar

1/2 tsp light soy sauce

1 tbsp scallion, thinly sliced

Garnishes & Finishing

6 pieces edible flowers or mitsuba sprigs

3 slices yuzu or lemon slices (thin)

2 pieces soy-marinated quail egg (optional)

Method

Sashimi (seasonal fish)

Prepare fish

Keep fish well chilled. Pat dry with paper towel. Using a very sharp sashimi knife, slice fish into 1/8–1/4-inch thick slices against the grain. Arrange 3–4 pieces per portion on chilled plates with a shiso leaf beneath or between slices.

Plate and season

Place a small mound of pickled ginger and a pea-sized amount of wasabi beside the sashimi. Serve with a shallow dish of soy sauce and a drizzle of ponzu if desired. Sprinkle a few toasted sesame seeds over the salmon only (if using).

Sauces & Seasonings

In small dipping bowls, combine soy sauce and ponzu in a 2:1 ratio for balanced flavor. Offer yuzu kosho in a tiny spoon for guests who want a spicy citrus note. Keep sauces chilled until service.

Warm Course (nimono style)

Simmer vegetables

Bring the dashi to a gentle simmer in a small saucepan. Add mirin, light soy sauce and sugar, stir to dissolve. Add kabocha cubes and shiitake mushrooms, cover and simmer over low heat 8–10 minutes until fork-tender but not falling apart.

Finish and dress

Blanch the baby spinach quickly in salted boiling water for 15 seconds, shock in ice water, squeeze dry and cut into 1-inch lengths. Remove vegetables from broth with a slotted spoon and place in a warm shallow bowl. Spoon a little of the hot broth over them to finish. Garnish with a small bundle of spinach on the side.

Crisp Course (tempura bite)

Prepare batter

Heat oil in a heavy pot to 175°C (345°F) or medium-high heat. In a bowl, gently mix tempura flour with ice-cold sparkling water — do not overmix; small lumps are fine and will give a light texture. Keep batter cold over an ice bath.

Fry shrimp

Dry shrimp thoroughly, lightly dust with a teaspoon of flour, dip into batter and immediately fry in hot oil until pale golden, about 90 seconds. Remove on a wire rack or paper towel-lined tray. Fry in small batches to keep oil temperature steady.

Serve

Serve one crisp shrimp per portion with a small quenelle of grated daikon mixed with lemon zest on the side. Offer a small dish of soy/ponzu for dipping.

Rice Course (small bowl)

Warm the cooked short-grain rice if needed. Lightly season with rice vinegar and a splash of soy sauce, folding gently to combine. Spoon into small warmed bowls and sprinkle with sliced scallion. Serve immediately as the concluding small bite.

Garnishes & Finishing

Arrange edible flowers or mitsuba sprigs around the plate for visual balance. Add thin yuzu or lemon slices where brightness is needed. If using soy-marinated quail eggs, halve and place one half per portion beside the rice or sashimi for an elegant touch.