Casson Trenor’s Faux-Nagi


By Casson Trenor
Serves 8 People



1 1/2 lbs. sablefish fillet
1 large sheet konbu (kelp)
1/4 cup water
1/4 cup soy sauce
1/4 cup sugar
1 1/2 tbsp. mirin
1 handful katsuobushi (skipjack flakes)
potato starch
sesame seeds
extra sake
extra water
steamed rice



  • Dust both sides of the sablefish with sea salt. Cover the fillets in plastic wrap and transfer to fridge. Let sit 15-20 min.
  • Wash salt off of fillets with cold water. Blot dry.
  • Tear konbu into fillet size pieces. Wet paper towel with sake and moisten konbu. Sandwich sablefish between pieces of konbu. Cover fillet in plastic wrap and refrigerate for 30-40 min. Remove konbu and return fillet to fridge.
  • Mix soy sauce, sugar, mirin, and katsuobushi with 1 1/2 tbsp of sake, and 1 1/2 tbsp water in saucepan.
  • Bring to a boil, then lower heat and simmer 10 min.
  • Drain and remove katsuobushi and set sauce aside.
  • In small bowl, combine 8 tbsp. cold water with 2 tbsp. potato starch. Return the soy/mirin sauce to a boil then lower heat to simmer. Add potato starch gradually to sauce until desired consistency is reached. Remove and let cool.
  • Slice sablefish into 1 in by 2 in pieces.
  • Lightly char one side of fish with small butane torch or sear in hot saucepan briefly.
  • Top fish with drizzle of sauce and sesame seeds.
  • Serve slices over hot steamed rice.

Photo by Alpha, via Wikimedia Commons, Creative Commons License

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