Tai Kombu-mushi (鯛の昆布蒸し 作り方 レシピ)

1 piece of Sea Bream also known as Tai or any type of white fish
Enoki Mushrooms or substitute: shiitake or shimeji
1 slice of Carrot (5mm/0.2”)
Mitsuba Parsley (4cm/1.6”) or substitute: shungiku, kaiware radish sprouts or mizuna
1 tbsp Sake
1 sheet of Kombu Seaweed (6x15cm/2.5×6”)
½ Yuzu Citrus
Soy Sauce to taste