12 peeled chestnuts
1 piece kimbu (dried kelp), about 4 by 6
1.5 lbs. salmon, cut into four equal pieces
1/4 C. edamame, shelled
1 small bunch spinach or amaranth greens
8 T. sake
2 C. prepared Dashi
1/4 tsp. salt
1 T. light soy sauce
2 tsp. cornstarch, mixed with 2 tsps. water
6 quarter-sized slices peeled fresh ginger, julienned
Slice the peeled chestnuts into paper thin rounds, using a knife or a mandoline.
Cut the kelp into four pieces.
In 4 individual heatproof bowls, lay a piece of kelp. Put the salmon on top, skin side up. Add the chestnuts, the edamame, and a little spinach or amaranth to the side. Make sure to distribute all the ingredients evenly into the four individual bowls.
Add 1 T. sake to each bowl, cover tightly with plastic wrap, and steam in a bamboo steamer for 12 minutes.
While the fish is steaming, combine the dashi, salt, soy and sake and bring to a simmer. Stir in the cornstarch mixture, and simmer just until slightly thickened.
Remove the bowls from the steamer, add some of the sauce to each bowl, and scatter the julienne ginger on top.
written by Jim Becker, Chinatown guide