Miyabi-maguro Nigiri-Sushi


Serves four people.
3 thick pieces of Miyabi-maguro (akami, otoro, chutoro; one piece each),
2 cups of rice,  240cc of vinegar,  170g of sugar,  40g of salt,  small amount of wasabi

How to cook.
1. Mix vinegar, sugar and salt in a pot and let boil to make sushi vinegar.
2. Use less water to make firmer rice. Sprinkle 50cc sushi vinegar on rice, cook, then leave to cool.
3. Slice Miyabi-maguro into toppings for sushi.
4. Shape rice into bite-size pieces. Spread a small amount of wasabi on Miyabi-maguro. Place the Miyabi-maguro on the rice. Don’t worry too much about the size or shape of the sushi, just have fun!

Miyabi-dai Hoba-yaki (Miyabi-dai cooked in a big magnolia leaf with butterbur sprout miso)


Serves four people.
4 pieces of Miyabi-dai,   1/2 yuri-ne (lily bulb),   10 fukinotou (butterbur sprouts),   500g rice miso,   5 egg yolks,   80g sugar,   120cc sake,   100cc mirin (cooking sake),   1/5 shironegi onion

How to cook.
1. Slice the Miyabi-dai into three pieces: upper, lower and bone; cut these into 10cm pieces and salt slightly. Leave for 30 min.
2. Boil butterbur sprouts; remove the foam that forms on the surface of the liquid. Leave for 5 min, then chop up.
3. Cut shironegi onion into strips, leave for 5 min in bowl with cold water, then remove from the water.
4. Beat rice miso with sake, mirin and egg yolks for 15 to 30 min until creamy.
5. Mix butterbur sprouts from step 2 and mixture from 4, and cook over low heat. Beat until it begins to give off its aroma.
6. Spread the mix from step 5 on the wetted Hoba leaf. Put the Miyabi-dai and yuri-ne on it and wrap in the Hoba leaf.
7. Bake in an oven for 5 to 8 min.
8. Add the shironegi onion cut into strips on top. Garnish with field mustard sandwiched between sheets of kombu if available.

Miyabi-dai Rice and Soup.


■ Miyabi-dai Rice(Serves four people.)
3 pieces of Miyabi-dai, One 10cm square sheet of kelp, 2 cups of rice, 2 cups of water, 15cc of light soy sauce, 5g of salt, 1 table spoon of Sake

How to cook.
1. Slice the Miyabi-dai into three pieces: upper, lower and bone, then, grill the sliced meat potions of the sea bream.
2. After washing the rice, add the kelp, light soy sauce, salt and sake, and put the grilled sea bream on top, then cook the rice.
3. After cooking the rice, mix the fish with the rice. Serve the rice with chopped mitsuba (Japanese honewort) on top.

■ Miyabi-dai Soup(Serves four people)
Miyabi-dai head and bone, 4pieces of sliced Miyabi-dai, 2 sheets of kelp, 4 liter of water, 180cc of Sake, A pinch of Salt, 1 or 2 drops of light soy sauce, 1 leek, Peel of Yuzu (kind of citrus fruit, you can use lime peel instead of Yuzu)

How to cook.
1. Grill the backbone of the Miyabi-dai well. Slice the Miyabi-dai into three pieces and salt them slightly, then cut them into bite-size pieces.
2. Boil 2 sheets of kelp with above ingredient in the same pot. Remove the lye from the surface of the liquid until the soup settles down and becomes clear.
3. Boil around 8 minutes, and remove lye. Then add sake and salt to taste. Add two or three drops of light soy sauce to finish.

Jellied Miyabi-da.


Serves four people.
20 pieces of raw Miyabi-dai , 200cc of soup made of dried bonito, 5g of gelatin, 1 avocado, 2 paprika (red and yellow), 3 rasberries, A pinch of saffron, 3 drops of light soy sauce, A pinch of salt, One table spoon of olive oil, 1 lime or lemon, A pinch of pepper

How to cook.
1. Slightly salt the Raw Miyabi-dai and leave for 30 minutes.
2. Squeeze the fresh lime or lemon juice over the ingredient, and leave for10 minutes.
3. Add salt and light soy sauce to taste. Boil 5g of gelatin with 200cc of soup made from dried bonito in a pan, and cool down to make the jelly.
4. Grill paprika and soak them in cold water and peel the skin off. Cut a avocado into bite-size pieces and sprinkle lime or lemon juice on them.
5. Put the Miyabi-dai, chopped avocado in a bowl and pour the jelly liquid No.3 on top, and let cool.
6. Making the sauce. Put the peeled paprika into the blender and add salt and pepper, olive oil and lime juice to taste.

Steamed Miyabi-dai in White Wine, with watercress.


Serves four people.
Slice four 80g of Miyabi-dai, Skin of the Miyabi-dai , 1 tomato, Small amount of watercress, 4 ears of rice, Half cup of white wine , Salt and pepper to taste, Sanbaizu (1 table spoon of light soy sauce , 1 table spoon of Mirin (cooking sake) , 1 table spoon of vinegar)

How to cook.
1. Salt and pepper the Miyabi-dai slightly. then leave it for 1 hour.
2. Then sprinkle white wine and steam for 8 minutes.
3. Boil watercress, and put it into the blender. Making the sauce with it and sanbaizu.
4. Soak a tomato in boiled water and peel the skin off. Then chop it up.
5. Deep fry the skin of the Miyabi-dai and rice stokes.
6. Arrange steamed Miyabi-dai, fried Miyabi-dai skin, fried rice stokes and chopped tomato on a plate. Serve it with hot watercress sauce.

Miyabi-dai Tanba-Yaki (Grilled Miyabi-dai )


Serves four people.
One side of the Miyabi-dai, 2 Matsutake mushrooms, 4 Ginkgo nuts, Small amount of sweet chestnuts , 1 Yurine (lily bulb) , 1 Egg yolk, 1 Kabosu (type of citrus fruit), Sauce - 70cc of Sake, 40cc of Mirin(cooking sake) , 20cc of light soy sauce, 100cc of Soy sauce, 250g of white miso

How to cook.
1. Slice the Miyabi-dai into three pieces: upper, lower and bone. Then cut them into big pieces.
2. Mix sauce and squeezed Kabosu to make the dip.
3. Dip Miyabi-dai pieces into the sauce, and leave for three hours.
4. Boil chestnuts and puree. Boil the Yurine and peel. Slice the Matsutake.
5. Take out the Miyabi-dai from the sauce. Dry it and put it into an oven. Roast it at 250 degrees for 10 minutes. Then take it out once, put on top the Matsutake, Ginkgo nuts, Yurine, and brush egg yolk on top, then sprinkle chestnuts. Put it back into the oven again, roast it at 250 degrees for 8 minutes.

Miyabi-dai with Marinated Kombu (fish sandwiched between sheets of kelp)


Serves four people.
One side of the Miyabi-dai, One sheet of kelp, 1 lemon, Small amount of Wasabi (green horseradish paste), Small amount of Kagen soy sauce.

How to cook.
1. Slice the Miyabi-dai into three pieces: upper, lower and bone. And peel the skin off.
2. Sprinkle lemon juice on the kelp and dry it slightly. Sandwich the Miyabi-dai between the kelp for two to three hours by pressing with the heavy object.
3. After pressing, slice the Miyabi-dai and arrange them on a plate with wasabi and soy sauce.

*Kagen soy sauce - Mix 1cup of light soy sauce with a half cup of regular soy sauce, and add 4 times of amount of Katsuo soup to the soy sauce mix. Add a small amount of lemon juice to taste.