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Name: Traditional Kaiseki Ryori from Japan
Prep time: 60 min
Cook time: 45 min
Yield: 4
Cuisine: Japan
Ingredients: *Appetizer (Sakizuke):**; 4 large fresh sea scallops; 1/2 cup ponzu sauce; 1 teaspoon grated daikon radish (yuzu kosho); 1 teaspoon grated ginger; Microgreens for garnish; *Soup (Suimono):**; 4 cups dashi stock (kombu and bonito); 1 tablespoon light soy sauce (usukuchi); 1 teaspoon mirin; 1 block silken tofu (14 oz); 1 piece fresh shiitake mushroom (sliced); 1 piece mitsuba herb (per bowl); *Grilled Dish (Yakimono):**; 2 fillets Japanese sea bream (tai), about 6 oz each; 1/4 cup coarse sea salt; 1 lemon (for juice); 1 tablespoon sansho pepper (optional); *Simmered Dish (Nimono):**; 4 small lotus root slices; 4 chestnuts (peeled); 4 pieces ginnan (ginkgo nuts); 1 cup dashi stock; 2 tablespoons sake; 1 tablespoon sugar; 2 tablespoons light soy sauce; *Rice (Gohan):**; 5 cups short-grain Japanese rice; 2 cups water; 1 tablespoon sake

Kaiseki Ryori

🇯🇵 Japan

Kyoto

Multi-course meal typically served at a ryokan

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