Sea Bass with Rapini, Black Tea Dashi, and Furikake | JUSTIN Winery

Name: Sea Bass with Rapini, Black Tea Dashi, and Furikake | JUSTIN Winery
Ingredients: 1 oz. kombu (dried sea kelp); 1 oz. mushroom (dried, shitake); 4 cups water; 1 oz. dried oolong black tea; 1 oz. earl grey tea; 2 tablespoons bonito flakes; 2 tablespoons white soy sauce; ½ cup raw sesame seeds (mix of black and white); ½ cup dried, puffed rice; 3 sheets dried seaweed (nori); 3 heaping tablespoons bonito flakes; ½ teaspoon sugar, optional; 1 pound rapini, washed and dried (you may replace with any hearty green vegetable you like); olive oil, as needed; salt; pepper; 4 6-oz. portions of seabass; salt and black pepper, as needed

www.justinwine.com

Sea bass with rapini, black tea dashi, and furikake is a refined, Japanese-inspired dish full of umami depth. Best served with an elegant JUSTIN white wine.

View full recipe on www.justinwine.com

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Ingredients

1 oz. kombu (dried sea kelp)
1 oz. mushroom (dried, shitake)
4 cups water
1 oz. dried oolong black tea
1 oz. earl grey tea
2 tablespoons bonito flakes
2 tablespoons white soy sauce
½ cup raw sesame seeds (mix of black and white)
½ cup dried, puffed rice
3 sheets dried seaweed (nori)
3 heaping tablespoons bonito flakes
½ teaspoon sugar, optional
1 pound rapini, washed and dried (you may replace with any hearty green vegetable you like)
olive oil, as needed
salt
pepper
4 6-oz. portions of seabass
salt and black pepper, as needed