Spa Haddock Recipe

Rinse the Sushi Rice

Place sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed sushi rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for another 10 minutes.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool.

Prepare the Mushrooms

Slice shiitake mushrooms thinly.

Sauté the Mushrooms

In a skillet over medium heat, heat sesame oil. Add the sliced shiitake mushrooms and sauté for 5 minutes.

Glaze the Mushrooms

Add mirin and soy sauce to the skillet. Cook for an additional 3-4 minutes until the mushrooms are tender and glazed. Set aside.

Prepare the Tofu

Press the firm tofu to remove excess moisture. Cut into cubes.

Sauté the Tofu

In a large skillet, heat olive oil over medium-high heat. Add tofu cubes and sauté until golden brown on all sides, about 8-10 minutes. Season with salt and black pepper.

Cook the Broccoli

In the same skillet, add broccoli florets and a splash of water. Cover and steam for about 4-5 minutes until bright green and tender. Combine with the tofu.

Prepare the Broth

In a large pot, bring vegetable broth to a simmer over medium heat.

Add Miso and Aromatics

In a small bowl, mix white miso paste with a ladle of hot broth until smooth. Stir this mixture back into the pot along with minced garlic and grated ginger. Simmer for another 5 minutes.

Finish the Broth

Add chopped scallions to the broth just before serving.

Assemble the Dish

In a bowl, place a serving of sushi rice. Top with sautéed tofu, broccoli, and glazed shiitake mushrooms.

Add Broth and Garnish

Ladle the white miso broth over the rice and toppings. Garnish with togarashi and strips of nori.

Serve

Enjoy your Spa Haddock dish while hot!