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Furikake-Crusted Halibut With Green Tea-Dashi Broth

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Ingredients

3 cups cold water

6-inch piece kombu (dried kelp)

1/4 cup + 2 tablespoons (packed) dried bonito flakes

1 tablespoon sake

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon soy sauce

2 tablespoons green tea leaves (genmai-cha)

4 tablespoons furikake (Japanese seaweed seasoning), preferably nori-wasabi

4 halibut fillets, about 6 ounces each

2 tablespoons peanut or canola oil

Hot steamed rice

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