1,000-Yen Cod Meunière with Nameko Mayo Sauce Set Meal (Sesame-Dressed Pea Shoots, Konjac Tosani, Shijimi Clam and Pea Shoot Miso Soup)

Make a lightly salted water bath and lay the shijimi clams out in a single layer to purge the sand.

Cut the pea shoots away from the roots. Divide them into a portion cut longer and a portion chopped finely so they can be used across two dishes. The roots will regrow if you put them in water.

Tear the konjac into bite-sized pieces with a spoon. This helps it absorb the flavors.

Pat the cod fillets thoroughly dry and season both sides with salt and pepper.

Put 600 cc of water and the sake in a pot, add the washed shijimi clams and the kombu, and heat over medium heat to slowly draw out the dashi.

Bring water to a boil in another pot, briefly blanch the longer-cut pea shoots, plunge them into ice water to set the color, and drain in a colander. Blanch the nameko briefly in the same water.

In the same pot, parboil the torn konjac for about 5 minutes to remove the odor and give it a firm, springy texture. Drain when done.

Add plenty of oil to a frying pan, dust the salted and peppered cod with flour, and cook it meunière-style. The fillets are thin, so they cook through quickly. Once cooked, turn off the heat and let them rest.

Return the parboiled konjac to the pot and stir-fry it in sesame oil. Once the edges start to sizzle and crisp, turn off the heat, add 3 tablespoons sake, 2 tablespoons soy sauce, 1 tablespoon sugar, and the ichimi chili powder, then cook over low to medium heat until the liquid has evaporated.

Skim the foamy scum from the surface of the shijimi pot thoroughly and remove the kombu.

Once the konjac has reduced and turned glossy, add 2 generous packets of bonito flakes and toss to coat, finishing it as tosani. When almost no liquid remains, let it cool.

Without letting the shijimi dashi boil too hard, dissolve in 3 tablespoons of miso and add 1 teaspoon of mirin as a flavor accent. Add the finely chopped pea shoots to finish the miso soup.

Add the shio kombu, 1.5 tablespoons mayonnaise, 1 teaspoon soy sauce, 1/3 teaspoon sugar, and black pepper to the blanched nameko and mix to make the nameko mayo sauce.

Add 1/2 teaspoon vegetable oil, 1 tablespoon ground sesame seeds, 1 teaspoon soy sauce, 1/2 teaspoon sugar, and 1/2 teaspoon tube karashi mustard to the drained pea shoots and toss to make the mustard-flavored sesame dressing.

Plate the reheated cod meunière, spoon the nameko mayo sauce over it, and serve with the sesame-dressed pea shoots. Serve the konjac tosani and the shijimi miso soup in their own bowls to complete the set meal.