Just last week, Chris asked if I could start making savory foods for the blog for a while instead of sweets; he said it would be easier on his waistline. It made me realize I was posting a lot of sweets lately! I’ve been hanging onto this recipe for some time now and I think it’s the best time to share. A while back, I posted a picture of MW Restaurant’s mochi crusted kampachi as I was seriously missing Hawaii that day. I’ve been playing around with my own version of this dish and my own sauce. I’m quite happy with how it all turned out!
Instead of somen, I serve it with whatever we have in our home. At the time of making this, I still had some soba leftover. Any delicious carb would do, or just the fish alone is great too. I love serving the fish with a side of sautéed mushrooms as there’s so much umami with the mushrooms and pairs very nicely with the furikake in the crust.
Mochi Crusted Rock Cod
- 2 blocks Kirimochi (found at your local Japanese store
- they are blocks of mochi that are vacuum sealed and individually wrapped)
- 1 tablespoon furikake
- 2 filets of rock cod (or other fish that you may prefer)
- 3 tablespoons sake
- 1/4 cup of ponzu
- 6 tablespoons soy sauce
- 1/2 tablespoon yuzu (or fresh lemon juice if you do not have yuzu)
- 3 teaspoons sugar
- 1 teaspoon pepper
- 1 tablespoon corn starch
- Water (enough to make a slurry)
- 1 tablespoon wasabi
- Optional sides:
- Medley of sautéed mushrooms
- Step 1 Combine sake, ponzu, soy sauce, yuzu, sugar, pepper, and wasabi in a small sauce pan. Bring to a low simmer.
- Step 2 Make a slurry with the corn starch and some water. Add to the sauce and whisk until thickened.
- Step 3 Turn to low heat and allow sauce to be warmed while cooking fish.
- Step 4 Grate the 2 blocks of mochi. Add furikake to mochi and mix thoroughly.
- Step 5 Heat a frying pan over medium heat.
- Step 6 Salt and pepper one side of the filet.
- Step 7 Add 2-3 tablespoons of the mochi mixture to the pan roughly the size of the fish filet.
- Step 8 Place fish on top of the mochi, seasoned side down. Salt and pepper the other side of the filet.
- Step 9 Flip the fish after 4-5 minutes until the mochi is lightly browned.
- Step 10 Lightly oil the pan and cook fish for another 4-5 minutes.
- Step 11 Put fish on top of soba with a side serving of mushrooms. Top fish with microgreens. Spoon sauce over fish and soba.