Assorted Small Dishes: A Symphony of Japanese Flavors

Ingredients

• 200g (7 oz) sushi-grade fish (such as salmon, tuna, or yellowtail) 200g (7 oz) sushi-grade fish (such as salmon, tuna, or yellowtail)
• 200g (7 oz) assorted vegetables (such as cucumber, radish, and carrot) 200g (7 oz) assorted vegetables (such as cucumber, radish, and carrot)
• 150g (5.3 oz) tofu, cubed 150g (5.3 oz) tofu, cubed
• 100g (3.5 oz) assorted mushrooms (such as shiitake, enoki, and oyster mushrooms) 100g (3.5 oz) assorted mushrooms (such as shiitake, enoki, and oyster mushrooms)
• 100g (3.5 oz) shrimp, peeled and deveined 100g (3.5 oz) shrimp, peeled and deveined
• 100g (3.5 oz) chicken breast, thinly sliced 100g (3.5 oz) chicken breast, thinly sliced
• 4 sheets nori (seaweed) 4 sheets nori (seaweed)
• 2 cups (470ml) dashi stock 2 cups (470ml) dashi stock
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon grated garlic 1 teaspoon grated garlic
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Prepare the sushi-grade fish by slicing it into thin strips. Set aside.
2. 2.
   Julienne the assorted vegetables into thin matchstick-like pieces. Place them in a bowl of ice water to keep them crisp. Drain before serving.
3. 3.
   In a small saucepan, combine the dashi stock, soy sauce, mirin, and sake. Bring to a simmer over medium heat.
4. 4.
   In a separate bowl, dilute the miso paste with a small amount of the simmering dashi stock. Stir until smooth, then add the mixture back into the saucepan. Simmer for an additional 5 minutes.
5. 5.
   Heat the vegetable oil in a frying pan over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove from the pan and set aside.
6. 6.
   In the same pan, add the sesame oil and sauté the assorted mushrooms until tender. Season with salt to taste. Remove from the pan and set aside.
7. 7.
   In a separate pan, cook the shrimp and chicken slices until they are fully cooked and lightly browned. Season with salt, grated ginger, and grated garlic.
8. 8.
   Cut the nori sheets into small rectangles or squares.
9. 9.
   Arrange the sushi-grade fish, assorted vegetables, tofu, mushrooms, shrimp, chicken, and nori on a large platter or individual plates.
10. 10.
    Serve the Assorted Small Dishes with the miso soup on the side. Enjoy!

Treat your ingredients with care...

• Sushi-grade fish — Ensure that the fish is fresh and of high quality. If you're unsure, consult your local fishmonger for guidance.
• Tofu — To achieve a crispy texture, make sure to drain the tofu well before frying. Use a tofu press or wrap it in paper towels and place a weight on top to remove excess moisture.
• Assorted mushrooms — Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt. Avoid washing them under running water, as they can become waterlogged.

Tips & Tricks

• For a vegetarian version, replace the fish, shrimp, and chicken with marinated tofu, grilled vegetables, and vegetarian mock meats.
• Experiment with different dipping sauces, such as ponzu or sesame sauce, to enhance the flavors of the Assorted Small Dishes.
• Serve the dishes on traditional Japanese lacquerware or ceramic plates to elevate the dining experience.
• Don't be afraid to mix and match the ingredients to create your own unique assortment of small dishes.
• To save time, prepare some of the ingredients in advance and assemble the Assorted Small Dishes just before serving.

Serving advice

Serve the Assorted Small Dishes as a centerpiece on the dining table, allowing guests to savor each dish at their own pace. Encourage them to try different combinations and explore the diverse flavors and textures.

Presentation advice

Arrange the Assorted Small Dishes on a large platter or individual plates, paying attention to the visual appeal of colors and textures. Use garnishes like microgreens or edible flowers to add a touch of elegance.