Casson Trenor’s Faux-Nagi
Faux-NagiBy Casson Trenor Serves 8 People
INGREDIENTS: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