16 black cod fillets: 120 g each approximately
400 g green tea noodles
8 whites of egg
4 tbsp Sake rice liquor
4 tbsp Nori (algae)
4 tbsp Wasabi (piquant ground horseradish sauce)
800 ml stock
200 ml mirin
200 ml soy sauce
First make the tempura sauce, cooking all the ingredients together.
Apart, add the salt and sake to the cod and steam for 10 minutes.
Put the cooked green tea noodles and beaten egg whites on top of the cod fillets.
Put back over the steam.
Put the Tempura sauce in the bottom of the plate. Put the fillet on the sauce and top with the wasabi and sliced nori.