How to Cook Japanese Soy Honey Fish and Shiitake With Broccoli and Quail Eggs
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Soy Honey Fish and Shiitake With Broccoli and Quail Eggs

Course Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Connie Veneracion

Ingredients

To season and prep the fish

  • 500 grams fish fillet (I used mahi-mahi but any firm fleshy fish is okay)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup corn starch

For the sauce

  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 3 tablespoons rice vinegar
  • 3 tablespoons sake
  • 1 pinch dried chili flakes
  • 1/2 teaspoon sesame seed oil

To complete the dish

  • 1 head broccoli
  • 6 shiitake mushrooms (preferably dried and rehydrated in hot water for a few hours)
  • cooking oil for deep frying
  • 12 to 16 quail eggs hard-boiled and shelled

Instructions

  • Rinse the fish fillet and pat dry with paper towels. 
  • Cut the fish fillet into bite-size pieces. Toss with the salt, pepper and corn starch. Set aside.
  • Mix together all the ingredients for the sauce. If using dried mushrooms, add two tablespoons of the soaking liquid.
  • Cut the broccoli into florets.
  • Discard the mushroom stems and cut the caps into bite-size pieces.
  • Heat water (about three inches deep) in a wide shallow pan.
  • Dump the broccoli florets in the boiling water. Sprinkle in three generous pinches of salt. Cook for a minute.
  • Drain the broccoli and pour into a bowl of iced water. Leave to cool then drain.
  • Pour off the water from the pan. Heat the pan and, when dry, pour in enough cooking oil to reach a depth of at least three inches.
  • When the oil is hot, drop in the seasoned fish, one at a time, and cook until golden. Remove with a slotted spoon and set aside.
  • Pour off the oil from the pan (you can reuse the oil). Pour in the sauce, heat and allow to boil gently for a minute.
  • Add the shiitake and quail eggs to the sauce. Cook, tossing the pan, occasionally, for about two minutes.
  • Add the fish to the mushrooms and quail eggs. Toss around to coat each piece with the sauce. Cook for another minute.
  • When the sauce has reduced and thickened, turn off the heat. Toss in the broccoli.
  • Serve immediately with hot rice.

Notes

Adapted from a recipe from NHK World Japan.