Japanese-Style Acqua Pazza ("Crazy Water" Soup) with Dashi and Sake (Kyoto)

At 310 Amanohashidate in Kyoto, chef Yuki Kurata made an acqua pazza-style fish dish with typical Japanese ingredients. She sautéed boneless fish filets for 4 to 5 minutes, added in the veggies—mushrooms, cauliflower, tomato, zucchini, bell pepper and/or turnip are typical—then deglazed the pan with sake. Dashi, soy sauce and mirin went in next, along with a little ginger and scallion. After a brief (3 minutes or so) simmer, the dish was ready for a garnish; Chef Yuki used sansho leaves, which are a little spicy, citrusy and grassy—akin to gremolata.