Japanese Sole Muniére

Metric version of recipe

Yields 8 portions

Ingredient Amount
Unsalted butter, divided use ¾ cup plus 7 Tbsp.
Shiitake mushrooms, loosely packed, stems removed 5 ¾ cups
Yellow onions, small, cut into fine julienne 2 ea.
Garlic cloves, finely chopped 8 ea.
Dry white wine 1 ¾ cup
Mirin 2/3 cup
Soy sauce, divided use 6 Tbsp.
Sole fillets (5-oz.) 8 ea.
Salt 1 tsp.
Black pepper, freshly ground ¼ tsp. or as needed
Flour, for dusting ½ cup
Olive oil, extra virgin ½ cup
Lemon juice 3 Tbsp.
Sugar 1 Tbsp.
Tomatoes, peeled, seeded, and finely diced (1 lb. 3 oz.) 3 ea.
Flat-leaf parsley, minced ¼ cup


  1. Heat 3 tablespoons of butter in a large sauté pan over medium heat and add the shiitakes, onions, and garlic. Sauté until the onions are tender, 5 to 8 minutes. Add the wine, mirin, and 3 tablespoons of the soy sauce. Bring to a boil, and reduce by three-quarters, about 10 minutes. Set aside and keep warm over very low heat.
  2. Season the sole fillets with the salt and pepper, and dust lightly with flour. In a second large sauté pan (or ideally, in each of two large sauté pans), heat 4 tablespoons of oil and 4 tablespoons of butter over medium-high heat until the butter ceases to foam. Place the sole fillet skin side up and fry until golden brown and crispy, 2 to 3 minutes. Flip over and continue to cook until evenly done (1 to 3 minutes, depending on the thickness of the fillets), or until the fish is almost firm and has just turned completely opaque throughout. Remove from the pan and transfer to a baking sheet in a warm oven, or to 8 warm dinner plates. Deglaze the pan(s) with the lemon juice and 3 tablespoons of the soy sauce. Set aside.
  3. Heat the shiitake-wine reduction sauce until hot but not quite simmering. Cut the remaining ¾ cup of butter into small pieces and stir into the sauce along with the sugar. When the butter has melted, add the tomatoes and parsley.
  4. Drizzle 2 teaspoons of the soy-lemon pan-deglazing sauce over each of the fillets. Top each with 1/3 cup of the shiitake-wine sauce and season with pepper to finish.

Additional tips

Recipe credit: Kiyomi Mikuni, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop III A on Friday, Nov. 3, 2006.

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