RECIPE

MARINADE 

1 teaspoon Hojicha

1/2 cup of water

1/4 teaspoon yuzu kosho

1/4 cup of tamari 

1/2 teaspoon mirin 

1/2 teaspoon sesame oil 

Bring your water to a low boil and add to your Hojicha powder. Pour in a mason jar with all the other ingredients, shake vigorously until combined and keep in the refrigerator until ready to use, or pour on top of fish and let marinate for at least an hour. 

FISH 

Turn oven on to 350 degrees. Lay parchment paper on top of baking sheet and add fish. Pour marinade on top of the fish and make packet with another piece of parchment, you want it to steam in the marinade so secure it tightly. Bake for around 12 minutes, until the fish is done and serve with vegetables.

DONABE 

This is adapted from the brilliant new book, Happy Donabe Life.

Add a packet of shirataki noodles to donabe and cover with whatever vegetables you have, cut them small so they steam. Turn on burner and apply lid, let steam for about seven minutes, then add tamari, rice wine vinegar, sesame oil, mirin and salt. Stir the noodles and vegetables together and let them steam for a few minutes. Make a little divet in the center and add your marinated fish, cover the donabe and steam till the fish is done, about eight minutes. Pour remaining marinade on top, drizzle chili oil and add sesame seeds. Eat straight out of the donabe.