Uni masu iridashi (a.k.a. flash-fried fish in broth)
Uni masu iridashi, or lightly battered and fried ocean trout in dashi broth, is the favorite dish of Ichi Chef Tim Archuleta. Simple, delicious and balanced, it's also the perfect dish. Potato starch used in the frying batter contains less moisture than other flours, allowing it to crisp up better.
MAKES 2 SERVINGS
For the dashi
4 cups water
2 strips kombu (kelp)
1 cup dried bonito flakes
For the fish
2 tablespoons of daikon radish
1 teaspoon ginger
1 scallion, thinly sliced
1/2 cup potato starch
10 ounces rainbow trout (or any high-fat fish)
3 cups frying oil (canola or peanut)
To make the dashi, in a large sauce pot add 4 cups of water and the kombu and bring to a boil over medium heat. Once boiling, remove from the heat and stir in the bonito flakes. Let the bonito flakes sit in the water until it extracts all the flavor from the flakes, about 20 minutes. You’ll know it’s done when all the bonito flakes fall to the bottom of the pot and no longer float. Then strain really well to get a clear, beautiful broth.
In a large sauce pot over medium heat, bring 3 cups frying oil to 350°F.
Soak the scallion slices in cold water to crisp up. Meanwhile, lightly batter the whole fish filet, skin and all, in the potato starch.
Once the oil is hot, fry the fish until just crisp on the outside and it stops bubbling, 3 to 5 minutes. The fish should be slightly rare inside.
Lastly, layer the components. Place the fish inside the broth and top with the grated radish, ginger and scallion. Serve and enjoy your perfectly balanced Japanese specialty.