【Materials】 (For 2 people)
Sea bream…2 slices
Kujo green onion…1/ 2 stalks (50 grams)
Shimeji mushrooms…1/2 bunch
Ginger…1 piece
Sake…3 tablespoons
Salt…A little
Soy sauce…1 teaspoon
Sesame oil…1 teaspoon

Kujo green onion and sea bream steamed in sake

【How to make】
① Sprinkle salt lightly on the sea bream, leave for about 10 minutes, then wipe off the water.
② Slice the leaves of the Kujo leek diagonally into thin slices. Use the white parts to make shiragami leek.
③ Remove the stems of the shimeji mushrooms and separate them into small clusters.
④ Slice the ginger thinly.
⑤ Put ①, ②, ③, and ④ in a pot, pour sake over it, cover, and steam until the sea bream is cooked through. Open the lid and pour in soy sauce and sesame oil.
⑥ Place ⑤ in a bowl with the juices and top with shiragami leek.

【Points】
This is an elegant dish that makes use of the sweetness and aroma of the Kujo leek to steam the white fish until it is plump. The sweetness of the Kujo leek increases when steamed.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)