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Fish Set Meal on a 1,000 Yen Budget! Using Only Oozeki Supermarket Ingredients

【賛否両論】笠原将弘の料理のほそ道

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Ingredients

About "Fish Set Meal (Cod Meunière, Simmered Konjac with Bonito Flakes, and Shijimi Clam Soup)"

Chef Masahiro Kasahara sources ingredients from Oozeki on a budget of under 1,000 yen to make a fish set meal for two. The main dish is cod meunière with a nameko mushroom mayo sauce, served with simmered konjac with bonito flakes (Tosani) as a side, and shijimi clam and pea shoot miso soup. This meal is the culmination of his 36 years of culinary experience, making the most of a limited budget and ingredients.

Introduction to 【賛否両論】笠原将弘の料理のほそ道 →

Tips for Making "Fish Set Meal (Cod Meunière, Simmered Konjac with Bonito Flakes, and Shijimi Clam Soup)"

  • Prep
    • Soak the shijimi clams in lightly salted water to purge sand. Thoroughly pat the cod dry with paper towels and season with salt and pepper.
  • Prep
    • Tear the black konjac into bite-sized pieces with a spoon and blanch for about 5 minutes to remove any odor.
  • Heat control
    • Heat the clam broth slowly over medium heat to extract maximum umami, and carefully skim off any scum.
  • Heat control
    • Dust the cod with flour and cook over medium heat for about 2.5 minutes to prevent it from breaking apart and keep it juicy.
  • Seasoning
    • For the nameko mayo sauce, leverage the saltiness of the salted kombu and combine it with rich mayonnaise and deep soy sauce flavor.
  • Seasoning
    • Add a splash of mirin to the clam soup as a secret ingredient to bring out extra depth and richness.
  • Technique
    • Efficiently reuse a single pot of boiling water to blanch the ingredients in order: pea shoots, then nameko mushrooms, and finally black konjac.

Ingredients for "Fish Set Meal (Cod Meunière, Simmered Konjac with Bonito Flakes, and Shijimi Clam Soup)"

29 items

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How to Make "Fish Set Meal (Cod Meunière, Simmered Konjac with Bonito Flakes, and Shijimi Clam Soup)"

  1. 1

    Soak the shijimi clams in lightly salted water to purge sand, then spread them out on a tray so they do not overlap.

  2. 2

    Cut the pea shoots with kitchen shears. Divide them into 1/3 pack of short pieces (2–3 cm) and 2/3 pack of longer pieces (cut into thirds).

  3. 3

    Tear the black konjac into bite-sized pieces using a spoon.

  4. 4

    Pat the cod dry with paper towels and season both sides with salt and pepper.

  5. 5

    In a pot for the soup, combine the shijimi clams, 600 ml water, 100 ml sake, and 5g kombu, then heat slowly over medium heat.

  6. 6

    Boil water in another pot, blanch the longer pea shoots quickly, then plunge them into ice water to preserve their color.

  7. 7

    In the same boiling water, blanch the nameko mushrooms quickly, drain them in a strainer, and set aside.

  8. 8

    In the same boiling water, boil the black konjac for about 5 minutes.

  9. 9

    Heat 1 tbsp vegetable oil in a frying pan and cook the flour-dusted cod over medium heat for about 2.5 minutes on each side.

  10. 10

    Turn off the heat and let the fish rest in the residual heat.

  11. 11

    Return the blanched konjac to a separate pot, add 1 tbsp sesame oil, and stir-fry over medium heat for about 1.5 minutes.

  12. 12

    Add 3 tbsp sake, 2 tbsp soy sauce, 1 tbsp sugar, and a pinch of ichimi chili powder, then return to the heat.

  13. 13

    Simmer over medium-low heat until the liquid is mostly reduced and coats the konjac.

  14. 14

    Add 2 packets of bonito flakes and toss well to coat.

  15. 15

    Remove the kombu from the clam pot and carefully skim off the foamy scum.

  16. 16

    Dissolve 3 tbsp miso paste into the soup and add 1 tsp mirin.

  17. 17

    Add the finely chopped raw pea shoots (the shorter pieces).

  18. 18

    In a bowl, combine the blanched nameko mushrooms, a pinch of salted kombu, 1.5 tbsp mayonnaise, 1 tsp soy sauce, 1/3 tsp sugar, and a pinch of black pepper. Mix well to make the nameko mayo sauce.

  19. 19

    Squeeze the excess water from the longer pea shoots, then toss them with 1/2 tsp vegetable oil, 1 tbsp ground sesame seeds, 1 tsp soy sauce, 1/2 tsp sugar, and 1/2 tsp karashi hot mustard paste.

  20. 20

    Plate the cod, spoon the nameko mayo sauce over it, and serve with the sesame-dressed pea shoots on the side.

  21. 21

    Plate the simmered konjac (Tosani) as a side dish.

  22. 22

    Ladle the shijimi clam soup into bowls to complete the set meal.

Food Science

Why This Dish Tastes So Good

Combining the succinic acid from shijimi clams, glutamic acid from kombu, miso, and salted kombu, and inosinate from bonito flakes creates a powerful synergistic umami effect. Additionally, patting the cod dry and dusting it with flour before cooking prevents moisture and flavor from escaping, keeping it juicy. Heating the clams slowly from cold water ensures that their umami components are fully extracted.

Umami CompoundsMoisture ControlTemperature & Heat Reactions

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Detailed Commentary on "Fish Set Meal (Cod Meunière, Simmered Konjac with Bonito Flakes, and Shijimi Clam Soup)"

* Content organized by topics from the video.

Shopping at Oozeki on a 1,000 Yen Budget

Chef Masahiro Kasahara visits his familiar 'holy land,' the Oozeki Musashi-Koyama store. His challenge today is to source ingredients on a budget of under 1,000 yen to make a fish set meal (main, side, and soup) for two. With fish prices rising lately, he enters the store feeling a bit anxious about staying within budget. In the fresh fish section, attractive options like impressive herring, barracuda, and rockfish are on display. He spots eel labeled 'super cheap' at an unbelievable 999 yen, but since tax would push it over budget, he reluctantly passes. Ultimately, he chooses reasonably priced cod fillets (378 yen) for the main dish. He also buys shijimi clams (270 yen) for the soup. With the remaining budget, he adds pea shoots (106 yen), nameko mushrooms (106 yen), and pre-treated black konjac (106 yen) to his basket, bringing the grand total to an impressive 975 yen.

Prep and the 'Barber-Style' Pea Shoot Cut

Back in the kitchen, the chef starts with careful prep. The shijimi clams are soaked in lightly salted water and spread out on a tray to purge sand without overlapping. Next, he tackles the pea shoots. Holding kitchen shears, Chef Kasahara happily trims them like a barber. He notes that if you submerge the remaining roots in water, they will regrow, saying with a smile, 'It feels like having a pet, and you grow attached to them.' He cuts 1/3 of the pea shoots into 2–3 cm pieces and the remaining 2/3 into thirds to use in two different dishes. Next, he tears the black konjac into bite-sized pieces using a spoon, which helps it absorb flavors better. For the main dish, he thoroughly pats the cod fillets dry with paper towels to remove any fishy odor, then seasons both sides with salt and pepper.

Preparing Clam Dashi and Efficient Blanching

With the prep done, it's time to cook. In a soup pot, he combines the rinsed shijimi clams, water (600 ml), sake (100 ml), and kombu (5g), heating them slowly over medium heat. Slow heating extracts the maximum umami from the clams. On the adjacent burner, he brings water to a boil and quickly blanches the longer pea shoots. Once they turn vibrant green, he immediately transfers them to ice water to stop the cooking. Using the same boiling water, he blanches the nameko mushrooms, drains them, and sets them aside. Finally, in the same water, he boils the torn black konjac for about 5 minutes. Blanching the konjac not only removes its unique odor but also gives it a wonderfully springy texture. Reusing a single pot of boiling water showcases the efficient, professional workflow.

Cod Meunière and Simmered Konjac Tosani

For the main dish, the seasoned cod fillets are lightly dusted with flour to make meunière. He heats vegetable oil (1 tbsp) in a frying pan and sears both sides over medium heat until golden brown. Dusting delicate fish like cod with flour prevents it from breaking apart and keeps it juicy. After cooking for about 2.5 minutes until done, he turns off the heat and lets it rest in the residual heat. For the side dish, simmered konjac Tosani, he returns the blanched konjac to a pot, adds sesame oil (1 tbsp), and stir-fries over medium heat for about 1.5 minutes. Once the oil is absorbed and the edges start to sizzle, he turns off the heat, adds sake (3 tbsp), soy sauce (2 tbsp), sugar (1 tbsp), and a pinch of ichimi chili powder, then returns it to the heat. He simmers it over medium-low heat until the liquid is reduced, then finishes by tossing in plenty of bonito flakes (2 packets) to coat.

Finishing the Soup, Sauce, and Side Salad

For the soup, he removes the kombu from the clam pot and carefully skims off the foam that rises to the surface. Thoroughly removing this foamy scum from shellfish ensures a clean, clear broth. He dissolves miso paste (3 tbsp) into the broth and adds his signature secret ingredient, mirin (1 tsp), for extra depth. Finally, he adds the finely chopped raw pea shoots to complete the miso soup with a delightful crunchy texture. Next, he prepares the special nameko mayo sauce for the cod. In a bowl, he combines the blanched nameko mushrooms, a pinch of salted kombu, mayonnaise (1.5 tbsp), soy sauce (1 tsp), sugar (1/3 tsp), and a pinch of black pepper. For the side, pea shoots with sesame dressing, he squeezes the excess water from the blanched pea shoots and tosses them with vegetable oil (1/2 tsp), ground sesame seeds (1 tbsp), soy sauce (1 tsp), sugar (1/2 tsp), and karashi hot mustard paste (1/2 tsp).

Tasting the Fish Set Meal

The completed fish set meal is tasted alongside assistants Ms. Hirose and Nanako. The main dish, cod meunière, is generously topped with the nameko mayo sauce, which utilizes the mushroom's natural silkiness. Upon taking a bite, everyone exclaims, 'Delicious!' Chef Kasahara highly praises it himself, saying, 'The silkiness of the nameko is interesting, almost like eating natto. It pairs beautifully with the fish and goes great with rice.' The side dish, simmered konjac Tosani, is incredibly flavorful without using dashi broth, thanks to the generous coating of bonito flakes. The shijimi clam and pea shoot miso soup is also deeply satisfying, combining rich clam broth with the refreshing flavor of pea shoots. Having successfully created a wonderful set meal on a tight budget, Chef Kasahara proudly says, 'This is the culmination of my 36 years as a chef,' and raises a toast to himself.

About 【賛否両論】笠原将弘の料理のほそ道

【賛否両論】笠原将弘の料理のほそ道

【賛否両論】笠原将弘の料理のほそ道

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TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール