Food and Wine
- 1 cup soy sauce
- 1 cup mirin
- ½ cup sugar
- ½ cup unseasoned rice vinegar
- 1 teaspoon instant dashi
- 2 carrots, finely julienned
- 2 leeks, white and light green parts only, finely julienned
- Four 6-ounce rainbow trout fillets, bones removed
- Steamed sushi rice and crumbled nori, for serving
In a medium saucepan, bring the soy sauce, mirin, sugar and vinegar to a boil. Simmer over moderate heat until the glaze is reduced to about 1½ cups, about 10 minutes.
Meanwhile, in another medium saucepan, combine the dashi with 1½ cups of water and bring to a boil. Add the carrots and leeks and simmer just until crisp-tender, about 1 minute. Remove from the heat and let stand.
Serves: 4