Spa Haddock Recipe
sushi rice, mirin glazed shiitake mushrooms, tofu, broccoli, togarashi, nori, scallion, white miso broth
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Ingredients
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Sushi Rice
Mirin Glazed Shiitake Mushrooms
Tofu and Broccoli
Garnish and Broth
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Drain and add to a pot with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 2
Season Rice
In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until dissolved. Once the rice has rested, transfer it to a bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Prepare Mirin Glazed Shiitake Mushrooms
- 3
- 4
Glaze Mushrooms
Add 2 tablespoons of mirin and 1 tablespoon of soy sauce to the skillet. Stir to coat the mushrooms and cook for an additional 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside.
Prepare Tofu and Broccoli
- 5
Cook Tofu
Press the block of firm tofu to remove excess moisture and cut it into cubes. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook for about 5-7 minutes, turning occasionally until golden brown. Season with salt and black pepper.
- 6
Blanch Broccoli
Bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
Prepare Garnish and Broth
- 7
Make Miso Broth
In a pot, bring 4 cups of water to a gentle simmer. Stir in 3 tablespoons of white miso paste until dissolved. Keep warm on low heat.
- 8
Prepare Garnish
Slice the scallions thinly. Tear the nori sheets into strips.
Assemble Spa Haddock
- 9
Plate the Dish
In a serving bowl, place a portion of sushi rice as the base. Top with sautéed shiitake mushrooms, cooked tofu, and blanched broccoli. Sprinkle with 1 teaspoon of togarashi for added flavor.
- 10
Serve with Miso Broth
Ladle the warm miso broth over the assembled ingredients and garnish with sliced scallions and nori strips. Serve immediately.
