Serves 4, 1½ Protein boxes and 1 Carbohydrate box per serving

Shoyu-Konbu Consomme

Ingredients

measurement

ingredient OR

Instructions

Step One

Shoyu-Konbu Consomme

Ingredients

1 tsp	Green Cardamom Pods
¼ tsp	Chili Flakes
1 tsp	Star Anise Seed
1 cup	Sake
¼ cup	Mirin
⅓ cup	White Shoyu
¼ cup	Yuzu Juice
1 qt	Fish Fumet
4 ea	Battera Konbu Sheets, julienned
1 bu	Shiso

Instructions

In a saucepot toast all spices until fragrant. Add the sake and mirin and reduce by ¾. Add shoyu, yuzu juice, and fumet. Bring to a boil and simmer for forty five minutes. Strain through a cone or coffee filter. Place back in pot and bring back to a simmer, add shiso and konbu. Remove from heat and let steep for 30 minutes. Strain through a cone or coffee filter again and let cool.e

Gomae Dressing

Ingredients

¾ cup	White Sesame Seeds, toasted
½ cup	Rice Wine Vinegar
¼ cupt	Mirin
¼ cup	White Shoyu
½ cup	Sesame Oil
½ cup	White Miso Paste
1 Tbsp	Red Miso Paste
¼ cup	Water

Instructions

Toast off sesame seeds and allow to cool. Add all ingredients to blender and puree until very smooth. Pass through a chinois. Cool and store in refrigerator.

Spinach

Ingredients

1	Bloomsdale Spinach

Instructions

In a large pot bring salted water to a boil. Place spinach in pot until cooked through and immediately shock in ice water. Place cold spinach in a clean towel and squeeze all water out of spinach until completely dry. Keep refrigerated.e

Pickled Enoki Mushrooms

Ingredients

2 bunches	Enoki Mushrooms
1½ cups	Saki
¾ cups	Mirin
¼ cup	White Shoyu
1 cup	Yuzu Juice
¼ cup	Shiso, julienned
1	Hunan Chili

Instructions

Combine all ingredients except mushrooms in a pot and bring to a boil. Remove from heat and let steep for thirty minutes. Strain through a chinois directly onto mushrooms. Cover and refrigerate

Hamachi

Ingredients

8 oz	Fillet of Hamachi
¼ cup	White Sesame Seeds
¼ cup	Black Sesame Seeds
¼ cup	Oil

Instructions

Season hamachi filets with salt and roll in oil until lightly covered. Then roll fish into mixture of seeds

In a hot sauté pan with a small amount of oil sear hamachi quickly on all sides. Pull out of pan and slice into two slice per person. Season each piece with Fleur de Sel.

Garnish

Ingredients

	Pickled Enokis
¼ cup	Micro Red Shiso
¼ cup	Micro Wasabi
½ cup	Scallion Greens, julienned

Instructions

Mix all ingredients in a small bowl and combine and place on top of fish. Pour chilled consommé around outside of bowl and serve.

To Assemble

Place cold spinach in mixing bowl with 1 cup of gomae dressing. Place a small amount of dressed spinach in middle of bowl. Place two slices of seared hamachi on top of spinach.