Steamed fish with cherry leaf

Steamed fish with cherry leaf

You can enjoy Japanese spring from its scent and taste.
Servings: 4 people
Author: Yuko Asano @Kuracooking


For the fish:

  • 4 pieces White fish (small size)
  • 1/2 tsp Gingee juice
  • 1/2 tsp Salt
  • 1/2 tbsp Cooking wine
  • 1 C Coarse rice powder
  • 1 C Broth
  • 4 Salted cherry leaves

For the soup:

  • 2 C Broth
  • 1 tbsp White soy sauce
  • 1 tsp Mirin
  • 1/2 tsp Salt
  • 1 tbsp Potato flour
  • 2 tbsp Water
  • A lot Love


  • Heat the broth.
  • Put the coarse rice powder into 1.
  • Cut the fish into 3 pieces and season it in ginger juice, cooking wine, and salt for 20min.
  • Make 4 balls from 2, then spread them.
  • Put fish into 4 and make balls again.
  • Wrap 5 with the cherry leaves
  • Steam 6 at high heat for 20min.
  • Mix all seasonings into the broth and thicken with potato flour and water.
  • Serve 7 with 8 and a lot of love.


©2016Yuko Asano
Author:Yuko Asano / Kuracooking
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.