Icefish on ice

A recipe by Corey Lee, taken from Benu


1 shiso leaf, chopped

30g icefish

Ingredients for the dashi

100g water

10g daikon, sliced

5g fresh ginger, sliced

2g konbu, wiped with damped cloth

8g mirin

0.8g salt

1g dried bonito, shaved


First make the dashi. Combine all the ingredients for it, except the bonito, in a saucepan. 

Bring to a simmer, then take off the heat, cover, and allow to sit for 15 minutes.

Bring back to a boil. Add the bonito flakes and swirl around for 10 seconds. Strain.

Freeze half the liquid and chill the remaining half.

Using an ice shaver or scraping with a fork, shave the frozen dashi into a bowl.

Fold in the shiso.

Place shaved ice on chilled serving vessels.

Dip the icefish into the chilled dashi and place on top of the ice.


The debut book from the celebrated, James Beard Award-winning Corey Lee, chef/patron of San Francisco's three Michelin starred Benu and pioneer of modern Asian food.