Tai Kabura (Sea Bream and Turnip Hot Pot) | Saveur
The recipe for this elegant fish soup was inspired by the version served at Kitcho, the legendary Kyoto restaurant.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 2 oz. kombu, cleaned with a wet paper towel
- 1⁄2 oz. dried bonito flakes
- 1 whole sea bream, red snapper, or black sea bass (about 1 1⁄2 lbs.), cleaned
- Kosher salt, to taste
- 1⁄2 cup plus 2 tbsp. sake
- 1 tbsp. mirin
- 14 oz. turnips, peeled and cut into 1" pieces
- 1 tbsp. light soy sauce
- 2 cups cooked rice (optional)
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