Recipe for Buri and Vegetable Sakamushi (Steamed yellowtail)

Buri yasai sakamushi（ブリ野菜酒蒸し）

What kind of dish is Buri yasai sakamushi?

buri = yellowtail sakamushi = steam with Japanese sake

“Sakamushi” is a cooking method that utilizes the properties of sake.

This dish is not limited to yellowtail, and can also be made delicious with cod, mackerel, chicken breast, shrimp, etc.This is the perfect menu for when you want to make a low-fat dish.

The sauce, a combination of ponzu sauce, chili oil, and ground sesame, adds a nice accent to this refreshing dish.

Sake used in cooking is classified into three types: seishu (for drinking), salt-free cooking sake, and salted cooking sake.

Compared to cooking sake, seishu is much tastier and more expensive.It is recommended to use seishu for sakamushi.

Yellowtail tends to become tough when cooked for a long time, but using a pressure cooker shortens the cooking time and the yellowtail will come out plump and tender.

If you don’t have a pressure cooker, you can also steam it in the microwave or in a frying pan.

*The properties of sake

Alcohol has the effect of removing unpleasant odors as it evaporates (azeotropic effect).

• The organic acids contained in sake have the effect of suppressing odors by neutralizing with the alkaline components that give fish a fishy smell.
• The aroma of sake hides unpleasant odors
• When making a simmer dish, adding sake helps the flavor penetrate the ingredients more easily
• Sprinkling sake on meat or fish increases the ingredients’ moisture retention, making the meat or fish softer after cooking.

Check out this article for more information on yellowtail.　 👉　Boiled yellowtail and Japanese radish

What kind of food is chili oil(ra-yu)?

It is an ingredient that originated in China, and its main ingredients are spices such as chili peppers and oil.

Generally, it is made by adding green onions, ginger, pepper, etc. to oil, heating it, and marinating chili peppers.

The vegetables are removed after cooking, but the nice flavor transfers to the oil.

It is sometimes added to sauces for gyoza dumplings and used as a seasoning for Chinese dishes such as mapo tofu and dan dan noodles.

In Japan, there are many products called “edible chili oil (taberu ra-yu),” which are made with chopped chili peppers, fried garlic, fried onions, etc., and have become essential ingredients in every household.

If you can’t get chili oil, you can make a similar seasoning by soaking chili peppers in sesame oil.

NUTRITION FACTS of Recipe for Buri and Vegetable Sakamushi (Steamed yellowtail)

• 284 kcal
• Protein 18.2 g
• Fat 14.1 g
• Carb 22.8 g
• Salt Equivalent 1.8 g

INGREDIENTS for Recipe for Buri and Vegetable Sakamushi (Steamed yellowtail) (2SERVINGS)

• Yellowtail 140g
  • salt 1g
• Sweet potato 100g
• Bean sprouts 100g
• Shimeji mushrooms 80g
• ☆Water 200g
• ☆Japanese Sake (日本酒) 50g
• Ground sesame seeds 3g
• Chili oil 1g
• Ponzu sauce 20g
• Kabosu 30g

Recipe for Buri and Vegetable Sakamushi (Steamed yellowtail) COOKING INSTRUCTIONS

1. Rub salt onto the yellowtail.
2. Slice the sweet potato into rounds and soak in water for 5 minutes.
3. Wash the bean sprouts.
4. Cut off the bottom of the shimeji mushrooms.
5. Fill a pressure cooker with water, set a stainless steel mesh basket, add the ingredients, and sprinkle with sake.
6. Put it on medium heat until you hear a hissing sound, then turn off the heat.
7. Once the pressure has naturally decompressed, it is complete.
8. Mix ground sesame seeds, chili oil, and ponzu sauce.
9. When you eat it, sprinkle the sauce all over it.

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