Exquisite Gluten-Free Japanese Dinner Feast: Delectable Miso-Marinated Black Cod, Umami-Rich Shiitake Mushroom Rice Bowl & Crisp Vegetable Tempura

Discover a mouthwatering and sensory gluten-free Japanese dinner feast featuring delectable miso-marinated black cod, umami-rich shiitake mushroom rice bowl, and crispy vegetable tempura. This gourmet meal is perfect for advanced cooks and serves 6, with each dish meticulously crafted to emphasize harmony of flavors, textures, and visual appeal.

🕒 Prep Time: 30 minutes - Cook Time: 45 minutes - Total Time: 1 hour 15 minutes

🍽 Servings: 6

🔥 Difficulty: Advanced

🌎 Cuisine: Japanese

Allergens

Fish, Soy

Ingredients

1. 6 portions of black cod fillet 2. 3 cups short
grain sushi rice 3. 4 oz shiitake mushrooms 4. Vegetable tempura batter mix 5. Various vegetables for tempura (e.g., carrots, zucchini, bell peppers) 6. Miso marinade: white miso paste, mirin, soy sauce, sugar, sake 7. Sesame seeds and furikake seasoning 8. Dipping sauce for tempura: soy sauce, rice vinegar, sugar, mirin, and sesame oil 9. 2 avocados, sliced (for garnish) 10. 4 green onions, thinly sliced (for garnish) 11. Pickled red ginger (beni shoga)

Instructions

Prepare the miso marinade by combining white miso paste, mirin, soy sauce, sugar, and sake in a bowl. In another bowl, prepare the vegetable tempura batter mix. Slice various vegetables for tempura.
Marinate the black cod fillets in the miso mixture for at least 30 minutes (up to 1 hour). Preheat the oven to 400°F (200°C) and bake the marinated cod fillets for 15 20 minutes or until cooked through.
Cook sushi rice according to package instructions and let it rest covered. Meanwhile, slice shiitake mushrooms and sauté them in a pan with a little oil until tender.
Prepare the dipping sauce by combining soy sauce, rice vinegar, sugar, mirin, and sesame oil in a small bowl.
Heat oil for frying tempura vegetables. Dip sliced vegetables in the tempura batter and deep fry until golden brown. Drain on paper towels and sprinkle with sesame seeds and furikake seasoning.
To assemble, place sushi rice in a bowl and top it with sautéed shiitake mushrooms. Place the black cod fillet alongside the rice bowl and garnish with sliced avocado and green onions. Serve pickled red ginger on the side.

Chef’s Insight

The harmony of flavors in this gluten-free Japanese dinner feast is crucial to its success. Ensure that each component is well-seasoned and balanced for an unforgettable experience.

Notes

Feel free to add more vegetables to the tempura mix for variety.

Substitutions

Use gluten-free soy sauce and tamari for a soy-free option. - For a vegetarian version, replace black cod with tofu or a gluten-free fish alternative.

Alternative Preparations

Grill the black cod instead of baking it in the oven for a different texture. - Use brown rice or quinoa as an alternative to sushi rice.

Alternative Methods

Cook the shiitake mushrooms with butter instead of oil for a richer flavor.

Best Storage Practice

Store leftover cooked black cod and tempura in an airtight container in the refrigerator for up to 3 days. Reheat the fish gently before consuming.

Shelf Life

Freshness of ingredients will determine shelf life, but cooked dishes should be consumed within 2-3 days.

Plating Tips

Use a shallow bowl for the rice and mushrooms, allowing for a visually appealing presentation. - Arrange tempura vegetables on a separate plate or alongside the main dish for easy access.

Nutrition Facts

High in protein and low in carbohydrates due to the use of fish and gluten-free alternatives.