Mihoko Obunai
620 N Glen Iris Dr
Atlanta, GA 30308
(404) 870-8707

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Chef Mihoko Obunai
Repast | Atlanta

Steamed Halibut with Shiitake Mushrooms, Asian Greens, and Shiitake Dashi
Chef Mihoko Obunai of Repast– Atlanta, GA
Adapted by StarChefs.com

Yields: 4 Servings


    Shiitake Mushrooms:
  • 8 shiitake mushrooms
  • 1 shallot, fine dice
  • ½ clove garlic, fine dice
  • 1 bunch thyme, chopped
  • ¼ cup olive oil
  • ¼ cup white wine
  • 1 teaspoon salt and pepper

    Asian Greens:
  • 1 teaspoon olive oil
  • 1 teaspoon ginger, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 4 ounces baby bok choy, cut in fourths
  • 4 ounces baby mizuna
  • 4 ounced Napa cabbage, julienned
  • 1 teaspoon toasted white sesame seeds
  • Salt and pepper

    Shiitake Dashi:
  • 2 cups water
  • 1 3-inch piece of dried kombu
  • 2 dried shiitake mushrooms
  • 1 teaspoon sake
  • 1 teaspoon mirin
  • 1 teaspoon soy sauce

    Steamed Halibut:
  • 4 6-ounce pieces East coast halibut
  • Salt and white pepper
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • White wine

For the Shiitake Mushrooms:
Place all ingredients in a hotel pan, cover with aluminum foil, and cook for 13 minutes in a 350˚F oven.
For the Asian Greens:
In a hot pan with olive oil, add ginger and garlic and sauté for 10 seconds. Add baby bok choy, baby mizuna, and Napa cabbage and sauté for 1 minute. Sprinkle with sesame seeds and season with salt and pepper.

For the Shiitake Dashi:
In a bowl, combine water, kombu, mushrooms, and sake and let sit overnight. Transfer to a pot and let simmer for 10 minutes, then add mirin and soy sauce. Taste for seasoning, and strain.

For the Steamed Halibut:
Place halibut in a sizzler platter and season with salt, pepper, and olive oil. Place butter on top of the fish. Add white wine and place in a 350˚F oven for 8 minutes.

To Assemble and Serve:
Plate Steamed Halibut, Shiitake Mushrooms, and Asian Greens, and top with Shiitake Dashi. 

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   Published: September 2007