Instructions: * Arrowroot or cornstarch may be used instead of Kuzu

Split filets and lay flat on a dry work surface. The key to this recipe is very fine julienne vegetable pieces, so that the fish isnt overpowered by the stuffing. Lay the split filet on the work surface, with a short end closest to you. Place a small amount of each of the vegetables, crosswise across the end closest to you. Gently roll the fish around the filling and secure it with a toothpick at the end.

Repeat with balance of filet pieces. Arrange roll-ups in a small skillet, cut side up. Arrange any leftover vegetables around the roll-ups. Add enough spring water to cover 1/4 of the filet pieces. Cover and bring to a boil over medium heat. Reduce heat and simmer 5-7 minutes, until fish is just opaque. While fish cooks, prepare the shiitake sauce. Heat oil in a skillet and saute shiitake with mirin and a splash of soy sauce for 3-4 minutes. Add water, bring to a boil and cover. Reduce heat and simmer 5-7 minutes until shiitake are soft. Season lightly with soy sauce and simmer 2-3 minutes more. Pool shiitake sauce in individual serving plates and arrange two roll-ups in the center, surrounded by some of the extra julienned veggies. Serve garnished with fresh lemon slices.

NOTES : This is a really pretty dish to serve. The delicate, almost translucent flesh of the fish is gently rolled around bright-colored julienned vegetables and served on a pool of rich, shiitake sauce. Any thin, white fish may be substituted.

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