Kaiseki

Ingredients

Green tea

2 cups, brewed

Assorted pickles (tsukemono)

1 cup

Miso paste

3 tablespoons

Tofu

1 cup, cubed

Seaweed (wakame)

1/2 cup, rehydrated

Green onions

1/4 cup, chopped

Short-grain rice

2 cups, uncooked

Vegetables for tempura (sweet potato, zucchini, bell pepper)

2 cups, sliced

Tempura batter mix

1 cup

Ice water

1 cup

Vegetable oil

for frying

Fish fillet (salmon or mackerel)

2 fillets

Seasonal sashimi (tuna, yellowtail, etc.)

1 cup, sliced

Broth (dashi or vegetable broth)

4 cups

Assorted herbs (shiso, mitsuba)

for garnish

Instructions

1. Begin by preparing the rice: rinse 2 cups of short-grain rice under cold water until the water runs clear. Drain and cook according to package instructions, using a rice cooker or stovetop method.
2. Prepare the miso soup: In a pot, bring 4 cups of water to a gentle simmer. Add 3 tablespoons of miso paste, stirring until dissolved. Add the cubed tofu, rehydrated seaweed, and chopped green onions. Keep warm over low heat.
3. For the tempura, heat vegetable oil in a deep pan to 350°F (175°C). In a bowl, mix 1 cup of tempura batter mix with 1 cup of ice water until just combined. Dip the sliced vegetables into the batter and carefully lower them into the hot oil. Fry until golden and crispy, about 2-3 minutes. Drain on paper towels.
4. Grill the fish fillet: Preheat a grill or grill pan over medium-high heat. Season the fish with salt and grill until cooked through and lightly charred, about 4-5 minutes per side. Set aside.
5. Prepare the sashimi by slicing the fish into bite-sized pieces and arranging them artfully on a plate, garnished with herbs.
6. Simmer the seasonal vegetables: In a separate pot, add the broth and bring to a simmer. Add a variety of seasonal vegetables and cook until tender, about 5-7 minutes.
7. Assemble the kaiseki meal by serving each component on individual plates or in traditional lacquerware. Arrange each dish with care, including a bowl of rice, miso soup, grilled fish, tempura, seasonal sashimi, and pickles.
8. Finish with a warm cup of brewed green tea to complement the meal.