Go to the Recipe: Lingcod and Tentsuyu
I didn’t have fish broth on hand, so this is how I made my tentsuyu (everything is to taste, the end product was slightly sweet and smoky, with lots of umami/fish):
-konbu kelp and bonito flakes in water
-fish sauce
-dashi powder
-soy sauce
-mirin
-sake
-gelatin as recommended in the tentsuyu recipe
Also did some tweaks:
-I cooked fresh shiitake mushrooms in the broth along with green onions and ginger slices, about 10 min
-took mushrooms out and made room for green bean (glass) noodles and the ling cod
-garnish with finely chopped green onions and season with shichimi peppers, it was delicious!
I had never had tentsuyu before making this so I wasn't sure what to expect. It's not really my cup of tea so I won't be cooking it again. I cooked the fish sous vide in the broth and used shimeji mushrooms and regular cod instead of lingcod, followed the recipe exactly for the other parts.
I'm loving this. I have been experimenting with Traditional Japanese cooking using "Japanese Soul Cooking" cookbook.I can't wait to try this. Do you have any substitute fish to suggest for Lingcod?
Really out of my comfort zone... Tentsuyu too intense and salty i had 1cup of water and its was perfect!
which probe thermometer are you using in the video? i like how the probe is so thin.
I know you are using Ling, but what aboit oily fish I imagine this would be a strict no-no?
