Recipe

Bubbly White Sangria With Pineapple And Mango Recipe

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Ingredients

2 tb Sake;
6 lg Fresh shiitake; mushrooms
1/2 ts Salt
2 1/2 c Cold water
20 Square inch dashi kombu;
4 tb Dark miso;
1 1/2 lb Salmon fillet
6 oz Hakusai;
6 oz Dried harusame;
1 tb Mirin;
3/4 lb Broccoli rabe

Directions

Step #1 Cut the salmon fillet into 16-20 bite-size pieces.
Step #2 In a small pot, mix the kelp & the water, & bring the water rapidly to a boil.
Step #3 Remove the kelp, & Spice up the broth with rice wine & salt.
Step #4 Poach the salmon pieces in the Spice uped broth for only 30 seconds, or until the fish turns opaque.
Step #5 Remove the fish to a platter.
Step #6 Skim the froth from the poaching liquid, & set the broth aside.
Step #7 Wash the broccoli rabe well in cold water, trimming away any leaves that are not bright green.
Step #8 Tie the stalks together in several bunches.
Step #9 In a small pot of boiling water to cover, quickly blanch the broccoli rabe until it is bright green & just barely wilted, about 1 min.
Step #10 Remove the bunches from the water with tongs or chopsticks, & transfer them as soon as possible to a bowl of cold water.
Step #11 When the rabe is cool, remove it from the water & squeeze out all excess liquid.
Step #12 Cut off the tied stems, keeping the stalks in bundles.
Step #13 Cut the bundles in half lengthwise if they are more than 2 inches long.
Step #14 Stack these bundles of blanched rabe on the same platter as the poached fish pieces.
Step #15 Cut the cabbage into 1 1/2-inch lengths, & stack these near the blanched rabe.
Step #16 Soak the noodles in warm water for 10-15 mins; drain, & place them on the platter too.
Step #17 Remove the stems from the shiitake mushrooms, & add the stems to the fish poaching liquid.
Step #18 carefully simmer the broth for 5 mins, then pick out the stems & discard them.
Step #19 Skim any froth from the broth, & Spice up this with the syrupy rice wine.
Step #20 Wipe the caps of the mushrooms with a damp cloth to remove any soil that might be clinging to them.
Step #21 Slice the caps in half diagonally, & set them on the platter with the fish, noodles, and vegetables.
Step #22 Place the fermented bean paste on the platter with the other ingredients.
Step #23 Bring the platter of ingredients to the table if you have a portable cooking unit, & make the bubbling pot there.
Step #24 If not, prepare it in the kitchen & then bring it to the table.
Step #25 Either way, begin by simmering the poached fish & noodles in the broth for 2-3 mins.
Step #26 Add the shiitake mushrooms, then the broccoli rabe, & let simmer another min or two.
Step #27 Serve piping hot.
Step #28 Yield: 6 servings.
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Bubbly White Sangria With Pineapple And Mango Recipe

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