The chef simmered seabream and seasonal small turnips. With a little time and effort, the dish tastes much more delicious.Yuzu lets us know autumn is coming.

■ Ingredients（ for 4 persons ）

• 1 seabream backbone
• 4 slices (30g each) seabream
• 2 (120g) small turnips
• Some yuzu skin
• 1L water
• 100cc sake
• 2g kombu
• 1/2〜1 tsp mirin
• 1/2〜1 tsp light soy sauce
• 1/5〜1/4 salt

■ Recipes

• 1. Grill the seabream backbones, taking care not to burn them for about 10 minutes at 160℃ in an oven.
  （In case of no oven: Sprinkle salt making up 1% of the seabream for 10 minutes. Wash them and put in a ball. Pour boiling water on them. Then immerse them in cold water and remove bloody and sticky part. Strain it with a strainer.）
• 2. Put 1 in a pan. Add water, sake and kombu to them. Let them boil and simmer, taking off the froth for about 30 minutes. Strain them.
• 3. Peel off the skin of the turnips at a depth necessary to remove the hard fiber part beneath the skin. Cut it lengthways.
• 4. Spread the seabreams on a perforated basket. Splash boiling water on them.
  When the surface of the seabreams have turned white, immerse them in cold water.
  (This method is called shimofuri.)
• 5. Put dashi (2) in a pan. Add the turnips and seabream slices and let them boil.
  After boiling, simmer them at a low heat for about five minutes.
• 6. Add mirin, light soy sauce and salt to taste. Continue to heat for 10 minutes more.
  When the turnips are cooked well, place in a dish.
• 7. Add yuzu on the top. (tenmori)