Name: Japanese Fish Set Meal (Teishoku)
Ingredients: 180g skinless cod fillets; 1 pack nameko mushrooms; All-purpose flour, to taste; Sake (for cod), a pinch; Salt and pepper (for cod), a pinch; 1 tbsp vegetable oil (for cod); Salted kelp (shio kombu), a pinch; 1.5 tbsp mayonnaise; 1 tsp soy sauce (for nameko sauce); 1/3 tsp sugar (for nameko sauce); Black pepper, a pinch; 1 pack pea shoots (2/3 for side dish, 1/3 for miso soup); 1/2 tsp vegetable oil (for sesame dressing); 1 tbsp ground sesame seeds; 1 tsp soy sauce (for sesame dressing); 1/2 tsp sugar (for sesame dressing); 1/2 tsp hot mustard paste (karashi); 1 block konjac (konnyaku); 2 packs bonito flakes (katsuobushi); 1 tbsp sesame oil; 3 tbsp sake (for konjac); 2 tbsp soy sauce (for konjac); 1 tbsp sugar (for konjac); Ichimi chili pepper, a pinch; 250g shijimi clams (freshwater clams); 3 tbsp miso paste; 1 tsp mirin; 600ml water; 100ml sake (for miso soup); 5g dashi kombu (dried kelp)

About "Japanese Fish Set Meal (Teishoku)"

In this video, Chef Masahiro Kasahara prepares a traditional Japanese fish set meal (teishoku) using only ingredients purchased from the supermarket "Oozeki" for under 1,000 yen. The menu features a main dish of Cod Meunière with Nameko Mushroom Sauce, sides of Sesame Pea Shoots and Simmered Konjac (Tosani), and a Shijimi Clam and Pea Shoot Miso Soup. It showcases professional ingredient selection within a tight budget and offers practical home cooking tips, including cost-effective techniques like using pea shoots across multiple dishes.

Tips for Making "Japanese Fish Set Meal (Teishoku)"

下準備
しじみは事前に砂抜きをしておく。
下準備
すきみだらはキッチンペーパーで水気をしっかり拭き取ってから塩・コショウをふる。
下準備
こんにゃくは包丁で切らずスプーンで一口大にちぎることで、味がしみ込みやすくなる。
下準備
なめこはさっと湯通しし、ザルに上げてからAと和える。
火加減
タラは中火でフライパンに入れ、両面をしっかり焼く。最後に酒を加えて風味をつける。
火加減
こんにゃくは茹でた後、ごま油で中火1分ほど炒めてから一度火を止め、調味料を加えて再加熱し煮絡める。
火加減
しじみの味噌汁は中火でじっくり温め、アクを取ってから昆布を取り出す。
味付け
なめこソースは塩昆布・マヨネーズ・醤油・砂糖・黒コショウを合わせたこっくりとしたソース。
味付け
豆苗のごま和えはサラダ油・すりごま・醤油・砂糖・練りからしを合わせたたれで和える。
味付け
こんにゃくの土佐煮は汁気が少なくなったタイミングでかつお節を加えて絡め、風味を引き立てる。
味付け
しじみの味噌汁には味噌を溶かした後にみりんを加え、最後に豆苗を加えて仕上げる。
食材活用
豆苗1パックを副菜（2/3パック）と味噌汁（1/3パック）に分けて無駄なく使い切る。

Ingredients for "Japanese Fish Set Meal (Teishoku)"

30 items

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180gskinless cod fillets
1pack nameko mushrooms
All-purposeflour, to taste
Sake(for cod), a pinch
Saltand pepper (for cod), a pinch
1tbsp vegetable oil (for cod)
Saltedkelp (shio kombu), a pinch
1.5tbsp mayonnaise
1tsp soy sauce (for nameko sauce)
1/3tsp sugar (for nameko sauce)
Blackpepper, a pinch
1pack pea shoots (2/3 for side dish, 1/3 for miso soup)
1/2tsp vegetable oil (for sesame dressing)
1tbsp ground sesame seeds
1tsp soy sauce (for sesame dressing)
1/2tsp sugar (for sesame dressing)
1/2tsp hot mustard paste (karashi)
1block konjac (konnyaku)
2packs bonito flakes (katsuobushi)
1tbsp sesame oil
3tbsp sake (for konjac)
2tbsp soy sauce (for konjac)
1tbsp sugar (for konjac)
Ichimichili pepper, a pinch
250gshijimi clams (freshwater clams)
3tbsp miso paste
1tsp mirin
600mlwater
100mlsake (for miso soup)
5gdashi kombu (dried kelp)

How to Make "Japanese Fish Set Meal (Teishoku)"

01
[Cod Meunière with Nameko Sauce (Serves 2)]
02
1. Briefly blanch the nameko mushrooms in boiling water, then drain in a strainer. In a bowl, combine salted kelp, 1.5 tbsp mayonnaise, 1 tsp soy sauce, 1/3 tsp sugar, and a pinch of black pepper (Mixture A), then toss with the mushrooms.
03
2. Pat the cod fillets dry with paper towels, season with salt and pepper, and coat lightly with flour.
04
3. Heat 1 tbsp vegetable oil in a pan over medium heat, add the cod, and sear both sides. Finally, add a pinch of sake to add flavor.
05
4. Plate the cod and spoon the nameko mushroom sauce from Step 1 over it.
06
[Sesame Pea Shoots (Serves 2)]
07
1. Cut the pea shoots into thirds.
08
2. Blanch them quickly in boiling water, plunge into ice water, drain in a strainer, and squeeze out excess moisture thoroughly.
09
3. In a bowl, combine 1/2 tsp vegetable oil, 1 tbsp ground sesame seeds, 1 tsp soy sauce, 1/2 tsp sugar, and 1/2 tsp hot mustard paste (Mixture B), then toss with the pea shoots.
10
[Simmered Konjac with Bonito Flakes (Serves 2)]
11
1. Tear the konjac into bite-sized pieces using a spoon.
12
2. Boil the konjac in boiling water for about 5 minutes, then drain. Return it to the pot, add 1 tbsp sesame oil, and sauté over medium heat for about 1 minute.
13
3. Turn off the heat briefly, add 3 tbsp sake, 2 tbsp soy sauce, 1 tbsp sugar, and a pinch of ichimi chili pepper. Turn the heat back on and simmer until the sauce coats the konjac.
14
4. Once the liquid has mostly evaporated, add 2 packs of bonito flakes and toss to coat.
15
[Shijimi Clam and Pea Shoot Miso Soup (Serves 2-3)]
16
1. Purge the shijimi clams of sand beforehand. Cut the pea shoots into 2-3 cm lengths.
17
2. Rinse the clams, place them in a pot, add 600ml water, 100ml sake, and 5g dashi kombu, and heat slowly over medium heat.
18
3. Skim off any foam and remove the kombu. Dissolve 3 tbsp miso paste into the soup, add 1 tsp mirin and the pea shoots, then ladle into bowls.

Detailed Commentary on "Japanese Fish Set Meal (Teishoku)"

* Content organized by topics from the video.

Why Tear Konjac with a Spoon?

Tearing konjac with a spoon instead of cutting it with a knife creates rough, uneven surfaces. This allows the seasonings to cling better and absorb deeper into the konjac, resulting in a much more flavorful dish.

The Secret to Perfect Cod Meunière

Make sure to thoroughly pat the cod dry with paper towels before seasoning. Removing excess moisture prevents any fishy odor and helps the flour adhere evenly, ensuring a beautifully crispy crust when pan-fried.

Smart Ingredient Stretching

Using a single pack of pea shoots across both the sesame side dish and the clam miso soup is a great way to minimize waste and keep your grocery bill under budget while adding vibrant color and nutrition to your meal.

Cooking a Fish Set Meal for Under 1,000 Yen! Using Only Ingredients from Oozeki Supermarket