Steamed Whitefish Yamakake
Ingredients
- 1 1/4 cups dashi
- 2 tablespoons mirin
- 1 1/2 tablespoons light soy sauce (usukuchi)
- 4 (3-ounce) skin-on fish fillets (snapper, whitefish, or halibut)
- 1 lemon verbena sprig, or 2 scallions finely chopped
- 2 ounces Japanese mountain yam (yamaimo), grated on a Microplane
- 2 shiitake mushroom caps, thinly sliced (about 3/8 ounces)
- 1 yuzu or lemon, zested, for serving
- Shredded nori, for serving
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