Traditional Japanese Fish Platter with Mushrooms

"Create a traditional Japanese fish platter recipe including Sashimi (thin slices of raw fish served with soy sauce and wasabi), Sushi (vinegared rice with various seafood ingredients), Unagi Donburi (grilled eel over rice), Saba no Shioyaki (grilled mackerel with salt), Fugu Chiri (hot pot with pufferfish), Sakana no Nitsuke (simmered fish), Aji Furai (deep-fried breaded mackerel), and Katsuo no Tataki (seared skipjack tuna with a rare center). Include a variety of mushrooms such as Shiitake, Maitake, Matsutake, Nameko, Shimeji, Enoki, and Hiratake in appropriate dishes or as sides."

DG-4191152

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9/2/2025

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An authentic Japanese fish platter featuring sashimi, sushi, grilled and simmered fish, a pufferfish hot pot, and an assortment of mushrooms perfectly paired as sides.

japanese fish platter seafood mushrooms

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Name: Traditional Japanese Fish Platter with Mushrooms
Yield: 4
Ingredients: 8 oz sashimi-grade salmon; 8 oz sashimi-grade tuna; 2 cups sushi rice; 3 tbsp rice vinegar; 1 tbsp sugar; 1 tsp salt; 4 oz unagi (grilled eel), pre-cooked; 2 cups cooked Japanese short-grain rice; 2 saba mackerel fillets; 1 tsp sea salt; 8 oz fugu (pufferfish), thinly sliced (from licensed source); 4 cups dashi broth; 1 cup shiitake mushrooms, sliced; 1/2 cup maitake mushrooms, torn; 1/2 cup matsutake mushrooms, sliced; 1/2 cup nameko mushrooms; 1/2 cup shimeji mushrooms, ends trimmed; 1/2 cup enoki mushrooms, ends trimmed; 1/2 cup hiratake mushrooms, torn; 1/4 cup soy sauce; 1/4 cup mirin; 1 tbsp sugar; 1 tbsp sake; 1 whole aji (horse mackerel), cleaned and filleted; 1/2 cup panko breadcrumbs; 1 egg; Vegetable oil for frying; 8 oz katsuo (skipjack tuna) loin; Soy sauce, wasabi, and pickled ginger for serving; 2 tbsp chopped green onions

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