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Suzuki Yaki Recipe

Name: Uchiko Houstons Suzuki Yaki Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces Sea Bass fillets; 2 tbs Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 2 cups Dashi stock; 0.5 cups Butter; 2 tbs Soy sauce; 1 tbs Mirin; 1 piece Fennel bulb; 1 tbs Olive oil; 1 tbs Lemon juice; 0.5 tsp Salt; 0.5 tsp Black pepper

Inspired by Uchiko Houston

Time45m

Serves4

post oak grilled sea bass, brown butter dashi, fennel

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Frequently paired with

The best thing to pair and share with Suzuki Yaki

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Drouhin Macon-Villages Chardonnay

Burgundy, France

crisp · bright acidity · buttery

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Ingredients

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Sea Bass

4 pieces Sea Bass fillets

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Brown Butter Dashi

2 cups Dashi stock

1/2 cups Butter

2 tbs Aged soy sauce

1 tbs Mirin

Fennel Salad

1 piece Fennel bulb

1 tbs olive oil

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Method

Grill the Sea Bass

Prepare the Grill

Preheat a post oak grill to medium-high heat.

Season the Fish

Brush the sea bass fillets with olive oil and season with salt and black pepper.

Grill the Fish

Place the sea bass on the grill skin-side down and cook for about 5-7 minutes per side until fully cooked and flaky.

Make the Brown Butter Dashi

Brown the Butter

In a saucepan, melt the butter over medium heat until it begins to brown. Be careful not to burn it.

Combine Dashi Ingredients

Add the dashi stock, soy sauce, and mirin to the browned butter, stirring to combine. Simmer for 5 minutes.

Prepare the Fennel Salad

Slice the Fennel

Thinly slice the fennel bulb using a mandoline or sharp knife.

Dress the Salad

In a bowl, combine sliced fennel with olive oil, lemon juice, salt, and black pepper. Toss to combine.

Serve

Plate the Dish

On a serving plate, place a grilled sea bass fillet, drizzle with brown butter dashi, and top with fennel salad.

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