If you are seeking a culinary journey that marries refined flavors and stunning presentation, look no further than the Soseki Modern Omakase: An Elegant Japanese-Inspired Seafood and Matcha Dessert Tasting Recipe. This dish invites you to indulge in the delicate balance of fresh seafood, rich umami, and the refreshing earthiness of matcha in a dessert that completes the experience beautifully. Combining traditional Japanese techniques with modern flair, this recipe turns your dinner into an unforgettable tasting adventure.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, keeping things sophisticated yet straightforward. From the silky sushi rice to the vibrant sashimi and the creamy matcha dessert, each component is essential in creating the harmonious textures and colors that make this tasting so special.
- Fresh Oysters (12 pieces): Choose plump and briny oysters for the perfect oceanic start.
- Ponzu Sauce (100 ml): A citrus-soy dipping sauce that balances brininess with a tangy kick.
- Seaweed Salad (200 g): Adds freshness and a subtle crunch, enhanced by sesame oil.
- Sesame Oil (2 tbs): Brings a nutty aroma to the salad, elevating flavors.
- Sushi Rice (2 cups): The foundation for rolls, sticky and lightly tangy after vinegar infusion.
- Rice Vinegar (60 ml): Essential for that classic sushi rice sheen and subtle acidity.
- Fresh Tuna Sashimi (200 g): Rich and buttery, perfect for sushi rolls.
- Fresh Salmon Sashimi (200 g): Tender and slightly fatty, adding depth to rolls.
- Nori Sheets (6 sheets): The crisp seaweed wrap binding your rolls together.
- Wasabi (2 tsp): A sharp wake-up call of heat to balance the richness.
- Pickled Ginger (50 g): Cleanses the palate between bites with its zingy sweetness.
- Grilled Miso Black Cod (4 pieces): Silky fish marinated in umami-packed miso mixture.
- Miso Paste (100 g): Brings depth and savory intensity to the marinade.
- Sake (50 ml): Adds a subtle sweetness and tenderizes the fish.
- Mirin (50 ml): Enhances caramelization and sweetness in the marinade.
- Daikon Radish (200 g): Crisp and refreshing garnish to balance richness.
- Green Onions (30 g): Adds a fresh, mild oniony crunch.
- Matcha Green Tea (2 tbs): The star of the dessert, adding vibrant color and earthy flavor.
- Coconut Milk (200 ml): Provides a creamy, tropical base for the matcha pudding.
- Honey (50 ml): Sweetens the dessert naturally without overpowering.
- Chopped Nuts (50 g): Choose almonds or pistachios for textural contrast on dessert.
How to Make Soseki Modern Omakase: An Elegant Japanese-Inspired Seafood and Matcha Dessert Tasting Recipe
Step 1: Shuck and Serve the Fresh Oysters
Begin this experience by shucking the oysters carefully, making sure to keep their precious briny juices. Arrange them beautifully on a platter filled with ice and set the tangy ponzu sauce alongside. The freshness of oysters paired with ponzu immediately sets the tone for an elegant tasting journey.
Step 2: Toss the Seaweed Salad
In a mixing bowl, gently combine the seaweed salad with a drizzle of sesame oil. This simple step enhances the natural umami of the seaweed while adding a subtle toasted note from the oil. Serve this refreshing salad chilled to maintain its crisp texture and bright color.
Step 3: Prepare the Sushi Rice
Rinse the sushi rice under cold water until it runs clear to remove excess starch for that perfect sticky yet fluffy consistency. Cook according to package instructions. While still hot, fold in the rice vinegar evenly, giving the rice that signature gentle tang and glossy finish. Let it cool to room temperature before moving on.
Step 4: Roll the Tuna and Salmon Sashimi Maki
Lay a nori sheet flat on a bamboo rolling mat, spreading a thin, even layer of sushi rice over it, leaving the top edge bare to seal the roll. Layer with slices of fresh tuna and salmon sashimi, and add a small dab of wasabi for an exciting kick. Roll firmly and slice into bite-sized pieces, pairing the rolls with pickled ginger to refresh your palate between bites.
Step 5: Marinate the Miso Black Cod
Create a marinade by whisking together miso paste, sake, and mirin. Coat each black cod piece thoroughly and place them in the refrigerator to soak up those delicious umami flavors for at least 24 hours. This slow marination is where the magic begins, giving the fish a luscious, tender texture after grilling.
Step 6: Grill the Miso Black Cod and Prepare Garnishes
Preheat your grill to medium-high heat. Grill the marinated black cod for about 6-8 minutes per side until it flakes with ease and boasts a beautiful caramelized glaze. While the cod is cooking, slice the daikon radish into thin rounds and chop green onions finely—these fresh garnishes will cut through the rich flavors perfectly.
Step 7: Whisk the Matcha Dessert Pudding
In a bowl, whisk together the matcha green tea powder with creamy coconut milk and honey until everything is smooth and fully combined. Pour this mixture into serving dishes and refrigerate for at least 2 hours to let it set gently, delivering a silky, vibrant pudding that rounds off your tasting in style.
Step 8: Add Nutty Texture to the Matcha Pudding
Just before serving, sprinkle chopped nuts over the matcha pudding for a delightful crunch and an extra layer of flavor. Whether you use almonds or pistachios, this final touch brings a playful contrast to the creamy dessert and beautifully complements the Asian fusion theme of the meal.
How to Serve Soseki Modern Omakase: An Elegant Japanese-Inspired Seafood and Matcha Dessert Tasting Recipe
Garnishes
Simple but thoughtful garnishes like thinly sliced daikon, fresh green onions, and pickled ginger amplify the dish’s flavor profiles while offering delightful textural contrasts. They also add pops of color that make the presentation irresistible.
Side Dishes
Complement this elegant tasting with light sides like a chilled cucumber salad or edamame seasoned lightly with sea salt for extra freshness and balance. These sides do not overwhelm but instead subtly enhance each course’s nuanced flavors.
Creative Ways to Present
Present each sushi roll on sleek black slate plates or elegant sushi platters to highlight the vibrant colors of the fish and rice. Serve the oysters on a bed of crushed ice in a large bowl, and portion the matcha pudding into small glass cups topped with nuts to showcase its vivid green hues and creamy texture—presentation matters to bring the omakase experience home.
Make Ahead and Storage
Storing Leftovers
You can store leftover cooked black cod in an airtight container in the refrigerator for up to 2 days, ensuring you enjoy its delicate flavors while fresh. Keep sushi components separate to preserve texture and avoid sogginess.
Freezing
Freezing is not recommended for this recipe, especially for sashimi and the matcha pudding, as their textures will deteriorate significantly. If you do freeze cooked black cod, consume within one month and thaw gently in the refrigerator.
Reheating
Reheat the black cod gently in a low oven or a skillet over medium-low heat to maintain its moistness and prevent drying out. Avoid microwaving the sushi or matcha pudding as it alters their delicate textures.
FAQs
Can I substitute the matcha pudding with another dessert?
Absolutely! While matcha pudding is integral to the elegance of this recipe, you can explore other Japanese-inspired sweets like yuzu sorbet or black sesame mousse if you prefer a different flavor profile.
Is it necessary to marinate the black cod for 24 hours?
Marinating for at least 24 hours allows the flavors to deeply penetrate the cod and tenderizes the fish, creating that melt-in-your-mouth texture. Shorter times won’t provide the same depth.
What type of seaweed is best for the seaweed salad?
Wakame or mixed seaweed salad often available in Asian markets work best. These varieties have a pleasant chew and subtle flavor that blends beautifully with sesame oil and add a refreshing touch.
Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce or tamari in the ponzu sauce and marinade to keep everything gluten-free without sacrificing flavor.
What if I’m not confident with rolling sushi?
No worries at all! You can serve the sashimi slices over a bed of sushi rice or prepare hand rolls for an easier assembly that still brings the joy and flavors of the recipe.
Final Thoughts
There is something truly special about sharing the Soseki Modern Omakase: An Elegant Japanese-Inspired Seafood and Matcha Dessert Tasting Recipe with those you love. It’s more than just a meal; it’s an experience that celebrates fresh ingredients, mindful preparation, and beautiful presentation. Give it a try—once you do, you’ll find yourself coming back to this elegant tasting again and again.
Print
Soseki Modern Omakase: An Elegant Japanese-Inspired Seafood and Matcha Dessert Tasting Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4 servings
- Category: Omakase
- Method: Grilling
- Cuisine: Japanese
Description
Soseki Modern Omakase is a refined Japanese dining experience featuring fresh oysters with ponzu sauce, seaweed salad, perfectly prepared sushi rolls with fresh tuna and salmon sashimi, grilled miso black cod, and a refreshing matcha coconut pudding dessert. This multi-course meal blends traditional and contemporary flavors to delight your palate.
Ingredients
Oysters and Accompaniments
- 12 pieces Fresh Oysters
- 100 ml Ponzu Sauce
Seaweed Salad
- 200 g Seaweed Salad
- 2 tbsp Sesame Oil
Sushi Rolls
- 2 cups Sushi Rice
- 60 ml Rice Vinegar
- 6 sheets Nori Sheets
- 200 g Fresh Tuna Sashimi
- 200 g Fresh Salmon Sashimi
- 2 tsp Wasabi
- 50 g Pickled Ginger
Grilled Miso Black Cod
- 4 pieces Black Cod
- 100 g Miso Paste
- 50 ml Sake
- 50 ml Mirin
- 200 g Daikon Radish
- 30 g Green Onions
Matcha Coconut Pudding
- 2 tbsp Matcha Green Tea
- 200 ml Coconut Milk
- 50 ml Honey
- 50 g Chopped Nuts (Almonds or Pistachios)
Instructions
- Prepare Fresh Oysters: Shuck the fresh oysters carefully and arrange them on a serving platter filled with ice to keep them fresh and chilled. Serve alongside a small bowl of ponzu sauce for dipping.
- Make Seaweed Salad: Place the seaweed salad in a mixing bowl, drizzle with sesame oil, and toss gently until the seaweed is evenly coated with the oil. Serve this salad chilled to maintain freshness.
- Cook Sushi Rice: Rinse the sushi rice several times under cold water until the water runs clear to remove excess starch. Cook the rice according to the package instructions, either using a rice cooker or stovetop method. While the rice is still hot, gently mix in the rice vinegar with a wooden spatula, then allow the rice to cool to room temperature.
- Assemble Sushi Rolls: Place a sheet of nori onto a bamboo rolling mat. Spread a thin, even layer of sushi rice over the nori, leaving the top inch clear to seal the roll. Arrange slices of fresh tuna and salmon sashimi along the bottom edge of the rice, add a small dab of wasabi, then roll tightly using the bamboo mat. Slice the roll into bite-sized pieces and serve with pickled ginger on the side.
- Marinate Black Cod: In a bowl, combine miso paste, sake, and mirin, stirring to create a smooth marinade. Coat each piece of black cod thoroughly with the marinade, then cover and refrigerate for at least 24 hours to deepen flavor.
- Grill the Black Cod: Preheat your grill to medium-high heat. Place the marinated black cod on the grates and grill for approximately 6-8 minutes per side, or until the fish flakes easily with a fork. Meanwhile, thinly slice the daikon radish into rounds and chop the green onions for garnish to serve alongside.
- Prepare Matcha Coconut Pudding: In a bowl, whisk together matcha green tea powder, coconut milk, and honey until completely smooth and homogenous. Pour the mixture into individual serving dishes, then refrigerate for at least 2 hours to allow the pudding to set.
- Finish and Serve Matcha Pudding: Just before serving, sprinkle chopped nuts such as almonds or pistachios over the top of the matcha pudding to add a crunchy texture contrast.
Notes
- Ensure oysters are fresh and properly shucked to prevent shell fragments.
- The sushi rice must be cooled to room temperature before assembling sushi rolls to avoid soggy nori.
- Marinating the black cod for at least 24 hours develops a richer miso flavor and tender texture.
- Use a bamboo sushi rolling mat for the best shape and tightness when rolling sushi.
- Adjust sweetness of matcha pudding by varying honey amount to taste.
- Grilling black cod requires attention to avoid overcooking; fish should be flaky and moist.
