This is one of my favorite dishes from “Japanese Cooking: A Simple Art” that is surprisingly easy to make and absolutely delicious. As often in Japanese and Italian cooking, the key is in the quality of the ingredients. I used very fresh line-caught sea bass from the North Sea. You just wrap the ingredients in foil and cookt them in a hot oven for a bit, that’s all! It may not look like much in the photo, but you better believe me that the taste is outstanding. I adapted the recipe and made it even more simple, since there is no good reason to parboil the shrimp in advance.
For 4 servings
450 grams (1 pound) sea bass fillets
4 jumbo shrimp (peeled and deveined)
150 grams (1/3 pound) boneless and skinless chicken thighs
8 shiitake mushrooms
4 Tbsp butter
4 lemon slices
2 Tbsp saké
Japanese soy sauce
Cut the fish into 4 equal portions and season with salt about half an hour before.
Cut the chicken into 2 cm (1 inch) pieces.
Remove the tough stems from the shiitake mushrooms and cut into 1/2 cm (1/4 inch) slices.
Preheat the oven to 250C/475F.