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Recipes - Uni and Sablefish

Recipes courtesy of Chef Kozo Kawada, Sen Zushi, Victoria BC



4pc Black Cod Fillet 

1/3cup Soy sauce

1/3 cup Japanese Sake

1/3 cup Mirin

1 Cup Slices of Lemon, Orange, Lime


Combine soy sauce, sake, mirin and slices of citrus

Sprinkle some salt on black cod and lave it for 15min

Wash salt and pat the cod with paper towel to dry

Marinate the cod in the citrus mixture for 30 min

Grill it on a BBQ with medium high heat for 10 min or until cod is cooked through



(Serves 4)

3/4 cup frozen Edamame, thaw, remove shells and skins of each bean.

20 prawns (26-30), remove skins and tails

4-8  strips of sea urchin

4x4 inch dried Konbu (seaweed for broth)

1/2 tsp Matcha (green tea) powder

ginger cut like fine needles 


Edamame Soup

Keep Konbu in 1/2 water for an hour

Heat the Konbu water and remove from heat before it starts to boil

Remove Konbu

Grind the Edamame in a food processor

Add Konbu water and Matcha in the grind Edamame

Season the soup with salt


Prawn Cakes

Grind 15 prawns in a food processor

Chop up 5 prawns coarsely

Combine 1&2 with 2 pinch salt and 1/2 tbs water

Make four prawn balls in plastic wrappers

Boil the prawn balls for a minute after they float on top of the water


Pour Edamame soup in small bowls 

Place prawn ball in the soup

Place sea urchin and ginger on top of prawn balls