Kaiseki Arita Recipe

Inspired by Miku Vancouver

Time30m

Serves2

A selection of five seasonal items served in our unique Arita plateware.

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Ingredients

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Seasonal Vegetables

7.05 oz (200 g) Asparagus

3 1/2 oz (100 g) Mizuna greens

4 pieces Radish

5.29 oz (150 g) Shiitake mushrooms

1 piece Carrot

Protein

10.6 oz (300 g) Tofu (firm)

2 pieces Salmon fillet

Sauces and Dressings

1/4 cup (60 ml) Aged soy sauce

2 tbs Toasted sesame oil

2.03 tbsp (30 ml) Mirin

Garnishes

1 tbs Sesame seeds

2 tbs Chopped scallions

Method

Preparation

Prepare the Vegetables

Wash and trim the asparagus, mizuna greens, and radish. Cut the shiitake mushrooms and carrot into thin slices.

Prepare the Protein

Cut the tofu into cubes and season the salmon fillets with a pinch of salt.

Cooking

Sauté the Vegetables

In a large pan, heat sesame oil over medium heat. Add the asparagus, shiitake mushrooms, and carrot, and sauté for about 5-7 minutes until tender. Add the mizuna greens and radish and cook for an additional 2 minutes.

Cook the Salmon

In another pan, sear the salmon fillets over medium-high heat for 4-5 minutes on each side or until cooked to your desired doneness.

Cook the Tofu

In the same pan used for the vegetables, add the tofu and sauté until golden brown on all sides. Drizzle with soy sauce and mirin, and cook for another 2 minutes.

Plating

Plate the Dish

Arrange the sautéed vegetables, tofu, and salmon fillets artistically on the Arita plateware. Garnish with sesame seeds and chopped scallions.