Ingredients

(for large size “Fukkura-san”) 

2/3 pound  rock cod filet, cut into 3-4 pieces

2 tablespoons  butter

1/4 cup  sake

1/3 pound  satsuma yam (Japanese sweet yam), peeled and sliced into 1/4”-thick disks

1.5 cups  bean sprouts

1  yuzu, sliced into 1/4”-thick disks

1 package  shimeji mushrooms,  bottom part sliced off

1 cup  kabu (Japanese turnip) leaves (optional)

Salt and pepper

Ponzu and grated daikon (optional).

 

 Procedure

1. 1.Season the rock cod filets with salt and pepper about 30 minutes before starting to cook.
   

2. 2.In the skillet of Fukkura-san, heat the butter and sake over medium-high heat and place the satsuma yam.  Season with salt and pepper.  (Picture A.)
   

3. 3.Cover the yam with the bean sprouts and place the the rock cod filets over the bean sprouts.
   

4. 4.Insert the yuzu slices between the rock cod filets and put the shimeji mushrooms on both sides of the fish.  (Picture B.)  Also add the kabu leaves (optional) and close with the lid.
   

5. 5.Over medium-heat, cook for about 7 minutes or until the fish is cooked through. 
   

6. 6.Turn off the heat and let it rest (with the lid on) for 5 minutes.
   

7. 7.Serve into individual bowls at the table.  Serve with ponzu and grated daikon.
   

*Instead of freshly seasoned fish, you can also use miso-marinated fish.  One day, I marinated the fish with the miso marinade (1/2 C miso, 1.5 T kefir or yogurt, and 1.5T honey) for 3 days and used for this dish.