Preparation info

  • Serves


    • Difficulty


    • Ready in

      12 hr

Appears in

A Culinary Journey

A Culinary Journey

By Le Cordon Bleu

Published 2020

  • About


For the dashi and vegetables

  • 50 g water
  • 10 g kombu
  • 30 g katsuobushi
  • 20 g soy sauce
  • salt
  • 4 carrots, peeled and sliced 1 cm thick
  • 4 turnips, peeled and sliced 1 cm thick
  • 120 g Japanese spinach, stems removed


Step 1: Make the dashi by placing the water in a pan and adding the kombu. Bring to a simmer and remove the kombu as soon as the water starts to boil. Remove the pan from the heat and add the katsuobushi. Infuse for 10 minutes before straining the broth, discarding the katsuobushi. Stir in the soy sauce and adjust the seasoning with salt if needed. Set aside to cool in a bowl.

Step 2: Place the sliced carrots and sliced turnips in two separate pans and add cold water. Bring to the boil and cook until tender. Drain well and add to the bowl of dashi.

Step 3: For the spinach, bring a pan of water to the boil and add the spinach, cooking only for 1 minute. Remove and immediately plunge into a bowl of iced water. Once cooled, remove the spinach, gently squeezing out any excess water. Trim into 4cm pieces and add to the bowl of dashi. Cover and place in the fridge for at least 12 hours.

Step 4: When ready to cook, place the fish into a pan and add the soy sauce, sake, water, sugar and thinly sliced fresh ginger. Cover the pan with foil and gently poach for 10 minutes.

Step 5: Serve the fish and vegetables (with the poaching liquid as the accompanying sauce).