Cherry Flavored Steamed Sea Bream

Ingredients	Serve 1	Serves 4	Seasonings	Serve 1	Serves 4
sea bream salted cherry leaves salted cherry blossoms domyoji-ko (glutinous rice flour) tepid water shimeji mushroom nama-fu (wheat-gluten)	60g 1 leave 2g 5g 6g 10g 5g	240g 4 leaves 8g 20g 24g (1 1/2 tablespoons) 40g 20g	stock light-colored soy sauce mirin sake	50g 1.5g 1.5g 2.5g	200g (1 cup) 6g (1 teaspoon) 6g (1 teaspoon) 10g (2 teaspoons)
			potato starch water	2.5g 5g	10g (1 tablespoon) 20g (1 1/3 tablespoons)
			Wasabi (Japanese horseradish)

1	Soak cherry leaves in water to remove the salt.
2	Combine domyoji-ko and tepid water in a bowl and set aside for a while, then steam the mixture for 10 minutes.
3	Remove cups from cherry blossoms, and soak in water to remove the salt. Chop the petals and mix with steamed domyoji- ko.
4	Place the cherry leaves in individual serving dishes, one for each dish, place the sea bream over them and top with 3 . Steam over high heat for approx. 10 minutes, then add shimeji mushroom and nama-fu, and cook 2 to 3 minutes more.
5	Combine stock and seasonings in a pan and bring to a boil. Add the water and potato starch mixture to make lightly thickened sauce.
6	To serve, pour the sauce in 4 over the fish and add wasabi on the side.