Name: Deep-Fried Pufferfish with Kimchi Sauce
Cuisine: 和食
Ingredients: White fish (pufferfish, flounder, sea bream, etc.), cut into bite-sized pieces: to taste; Flour: to taste; Potato starch: to taste; Kimchi: to taste; Tsuyu (noodle soup base): equal amount to the kimchi; Potato starch slurry: to taste; Ginger juice: about 1 tsp; Scallions (for garnish): to taste; Frying oil: to taste

About "Deep-Fried Pufferfish with Kimchi Sauce"

A New Year's creation by Iron Chef Rokusaburo Michiba, featuring crispy deep-fried pufferfish (or other white fish like flounder or sea bream) coated in a 1:1 mixture of flour and potato starch. It is topped with a thick, savory sauce made from chopped kimchi, noodle soup base (tsuyu), and a potato starch slurry, finished with a splash of fresh ginger juice.

Tips for Making "Deep-Fried Pufferfish with Kimchi Sauce"

Coating
- Using a 1:1 mixture of flour and potato starch creates an incredibly crispy texture.
Heat control
- Deep-fry at 170–180°C (340–355°F) to ensure a light, crispy finish.
Sauce
- Finely chop the kimchi, combine with an equal amount of tsuyu, and thicken well with a potato starch slurry.
Finishing touch
- Drizzle fresh ginger juice at the end to add a refreshing aroma and brightness.
Substitutes
- Firm white fish like flounder, sea bream, or kelp grouper can be used instead of pufferfish.

Ingredients for "Deep-Fried Pufferfish with Kimchi Sauce"

9 items

* Tap ingredient names to find on Amazon

Whitefish (pufferfish, flounder, sea bream, etc.), cut into bite-sized pieces: to taste
Flour:to taste
Potatostarch: to taste
Kimchi:to taste
Tsuyu(noodle soup base): equal amount to the kimchi
Potatostarch slurry: to taste
Gingerjuice: about 1 tsp
Scallions(for garnish): to taste
Fryingoil: to taste

How to Make "Deep-Fried Pufferfish with Kimchi Sauce"

1
Cut the white fish into bite-sized pieces.
2
Coat the fish with a 1:1 mixture of flour and potato starch.
3
Deep-fry in oil heated to 170–180°C (340–355°F) until crispy.
4
Finely chop the kimchi using a knife.
5
Place the kimchi in a pot, add an equal amount of tsuyu, and heat.
6
Once heated, add the potato starch slurry to thicken the sauce.
7
Plate the deep-fried fish and pour the thick kimchi sauce over it.
8
Garnish with scallions, drizzle with ginger juice, and serve.

Food Science

Why This Dish Tastes So Good

Combining the inosinate in white fish with the glutamate in kimchi and tsuyu creates an umami synergy. Additionally, the sweetness and saltiness of the tsuyu balance the acidity and spiciness of the kimchi, rounding out the five basic tastes. Deep-frying the coated fish at a high temperature locks in its moisture, while the thick potato starch sauce clings perfectly to the crispy coating, resulting in a juicy, harmonious dish.

Umami SynergyFlavor BalanceMoisture Control

Detailed Commentary on "Deep-Fried Pufferfish with Kimchi Sauce"

* Content organized by topics from the video.

New Year's Greeting & 'Let It Be' Resolution

At 95 years old, Iron Chef Rokusaburo Michiba shares his New Year's greetings and takes on the traditional first calligraphy of the year. When asked by the staff about his resolution, Michiba powerfully writes, 'Let it be' (Naru yoni naru sa). With a smile, he explains, 'Forget resolutions—just live with the spirit of letting things take their course without worrying too much.' It is a warm, humorous start to the year, perfectly reflecting his natural, relaxed approach to both cooking and life.

The Theme Ingredient: Kimchi & Surprising Stories

The theme ingredient for the first episode of the year is surprisingly 'kimchi'! Michiba excitedly shares, 'I love kimchi!' and reveals that he often eats it at home. He even shares a delightful glimpse into his private dining table, mentioning how he makes 'Buri Kimchi' at home by mixing finely chopped yellowtail with kimchi—an unexpected yet delicious combination for a master of traditional Japanese cuisine. While he has never served kimchi at his restaurant, Rokusan-tei, he playfully muses, 'It might be fun to offer it as a secret menu item next time.'

Today's Menu: Deep-Fried Pufferfish & Kimchi

To kick off the first dish of the year, Michiba elegantly writes down today's menu in beautiful calligraphy: 'Fugu Kara Kimchi' (Deep-Fried Pufferfish with Kimchi). It is a surprising combination of luxurious pufferfish and spicy, casual kimchi. Using high-end pufferfish fitting for the festive New Year season while pairing it with accessible kimchi showcases Michiba's signature creative freedom. Watching these two ingredients transform into an exquisite home-cooked dish builds wonderful anticipation.

Crispy Fried Pufferfish & The Golden Coating Ratio

The cooking begins by cutting the star ingredient, pufferfish, into bite-sized pieces. While pufferfish is used to celebrate the New Year, Michiba notes, 'Any firm white fish like flounder, sea bream, or kelp grouper works perfectly.' The cut fish is thoroughly coated in a special 1:1 mixture of flour and potato starch, then deep-fried at 170–180°C (340–355°F) until crispy. When asked by the staff if he often visits pufferfish restaurants, Michiba playfully replies, 'Not really, they're too expensive!' bringing laughter to the kitchen.

Finishing the Umami-Rich Kimchi Sauce

Next, we prepare the key element: the kimchi sauce. The trick is to finely chop the kimchi with a knife first. Place it in a pot, add an equal amount of tsuyu (noodle soup base), and heat. Once hot, stir in the potato starch slurry to create a thick glaze. Plate the freshly fried, piping-hot pufferfish, generously pour the umami-rich kimchi sauce over it, and garnish with chopped scallions. A final drizzle of fresh ginger juice completes Michiba's signature dish.

Tasting: The Harmony of Kimchi and Dashi

Michiba tastes the finished dish with his granddaughter, Natsuki. Taking a bite, she praises it highly: 'Delicious! The kimchi and Japanese dashi go so well together.' The light, delicate fried pufferfish paired with the savory, spicy kimchi sauce creates a satisfying, hearty dish. When asked how he came up with this combination, Michiba replies, 'It just came naturally'—perfectly embodying his New Year's resolution of 'letting things be.' This masterpiece was so delicious that it has now been added to the actual menu at Rokusan-tei.

[New Year's Resolution: Let It Be] A Kimchi Masterpiece! Rokusaburo Michiba's Home Cooking Recipe #151