Tamaryokucha Recipe
A buttery hot green tea paired with Seabass Yuzo Miso.
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Ingredients
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Tamaryokucha Tea
Seabass Yuzu Miso
Method
Tamaryokucha Tea Preparation
- 1
- 2
- 3
Strain and Serve
After steeping, strain the tea into cups. If desired, add 1 teaspoon of honey for sweetness before serving.
Seabass Yuzu Miso Preparation
- 4
Prepare the Marinade
In a mixing bowl, combine 3 tablespoons of miso paste, 2 tablespoons of yuzu juice, 1 tablespoon of mirin, 1 tablespoon of sesame oil, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix well until the marinade is smooth.
- 5
Marinate the Seabass
Place the seabass fillet in the marinade, ensuring it is fully coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
- 6
Cook the Seabass
After marinating, preheat your oven to 200°C (392°F). Place the marinated seabass on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- 7
Garnish and Serve
Once cooked, remove the seabass from the oven. Garnish with chopped green onions before serving alongside the Tamaryokucha tea.
