Sauteed Sea Robin by Seiji Wakabayashi of Bushi Tei

Seiji Wakabayashi
1638 Post St
San Francisco, CA 94115

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Chef Seiji Wakabayashi
Bushi-Tei | San Francisco

Sauteed Sea Robin, Squid Risotto, Tomato Fondue and Saffron Vermouth Sauce
Chef Seiji Wakabayashi of Bushi-Tei —San Francisco, CA
Adapted by

Yields: 1 Servings


  • 4 ounces olive oil
  • 6 ounces white onion, finely diced
  • 1 pound Arborio rice
  • 1 pinch sea salt
  • 2 cups vermouth
  • 6 cups water

    Squid and Squid Ink Risotto:
  • 3 Tablespoons Risotto
  • ½ teaspoon squid ink
  • 3 Tablespoons cooked squid, diced
  • 2 ounces water
  • 2 teaspoons Parmigiano Reggiano, grated
  • 2 Tablespoons olive oil
  • Salt and pepper

    Saffron-Vermouth Sauce:
  • 2 cups dry vermouth
  • 1 teaspoon saffron
  • 1 cup heavy cream
  • 4 ounces chilled butter, cubed
  • Sea salt, to taste

    Tomato Fondue:
  • 20 Roma tomatoes
  • 4 ounces extra virgin olive oil
  • 5 cloves garlic, crushed
  • 6 ounces white onions, finely sliced
  • 1 teaspoon sea salt
  • White pepper

    Sea Robin:
  • Salt and pepper
  • Organic extra virgin olive oil
  • 2½ ounces sea robin filet, skin on


For Risotto:
Heat olive oil in a sauce pot, add onions, and sweat until translucent. Add Arborio rice and a pinch of sea salt. Deglaze with vermouth and slowly add water in ¼ cup intervals. Cook over low heat for about 20 minutes, or until risotto reaches al dente consistency. Yields 30 servings.

For the Squid and Squid Ink Risotto:
Fold squid and squid ink in to cooked risotto and mix until incorporated. Heat squid risotto and water in a sauce pot for about one minute. Mix in cheese and olive oil and season with salt and pepper to taste.

For the Saffron-Vermouth Sauce:
Combine vermouth and saffron in a sauce pan and simmer over low heat until reduced by half. Add heavy cream and reduce mixture by half again. Remove from heat and let cool 2 minutes. Add chilled butter cubes and gently whisk until incorporated. Season with sea salt to taste.

For the Tomato Fondue:
Preheat over to 325ºF. Cut tomatoes in half, scoop out pulp and seeds and reserve, and finely dice the hollow halves. Put the reserved pulp through a juicer and pass through a chinois. Heat olive oil and garlic in a sauté pan, add onions, and sweat until translucent. Add diced tomatoes, tomato juice and salt and cook until tomatoes begin to soften. Remove olive oil-tomato mixture from heat, spread on a wax paper-lined sheet pan, and cook in the oven for 25 minutes to evaporate liquid. Season with white pepper to taste.

For the Sea Robin:
Season skin side of sea robin with salt and pepper. Heat olive oil in a sauté pan and pan fry skin side down until crispy.

To Assemble and Serve:
Mound a generous serving of Squid and Squid Ink Risotto on one side of the plate and place a spoonful of Tomato Fondue on the opposite side. Place the Sea Robin on top of the risotto and finish by drizzling the Saffron-Vermouth around the perimeter of the plate.

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   Published: June 2007