Visually, this dish speaks softly, but it combines quite a number of sensations: a buttery fish, sautéed for a crisp skin, and a broth of such depth you’ll never believe it was simmered for just five minutes. The mixture of enoki and shimeji mushrooms looks gorgeous and lends a meatiness, punctuated by an elusive woodsy smokiness, to the sansho-flecked broth.
- keywords
- maggie ruggiero
- japanese
- asian
- seafood
- salad
Knowing that every Japanese cook would have strong opinions on the preparation of white rice, Ruggiero counted on her friend Ryuji Inoue, originally from Kyushu, Japan, for guidance. The result is fluffy and slightly stickier than Chinese rice. Even without a rice cooker, the rice comes out just perfect.
- keywords
- maggie ruggiero
- japanese
- asian
- seafood
- salad
Inspired by the floral qualities of Japanese teas and sweets, this cool jelly’s lightly flowery flavor is enhanced by orange Muscat.
- keywords
- maggie ruggiero
- japanese
- asian
- seafood
- salad
- keywords
- maggie ruggiero
- japanese
- asian
- seafood
- salad
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