【Simmered Fish】Simple Japanese Recipe

「さばのしょうが煮のレシピ」日本の家庭料理の紹介です。英語レシピの２回目です。

This is the second time in English recipes of this website.
Today I'll introduce the recipe for simmered fish.
Simmered fish is called nimono in Japanese.

【Nimono】is one of the principal way of serving fishes.
There are many different kinds of nimono according to the seasoning used.
For exsample seasoning is soy sauce, mizo, ginger, sake, mirin...　

preparation

1.Put the cross of cuts to lenticel of mackerel.

2.Put the mackerel in hot water a little bit of time.
When the surface of the mackerel turned white, take out it from the hot water.

Then it was placed in ice water. Remove blood and dirt.
Marbling (This cooking method 2) is called simohuri in japanese.

Point Marbling is possible to reduce peculiar smell of fish.

3.Put the mackerel and ginger in a pot and pour the [broth of fish] in the pot.

4.Simmer until the broth is reduced over medium heat.

ingredients for 2 people
mackerel 2 slices (half the fish)
sliced ginger (1 bit)

[Broth of fish]
soy sauce 20 ml
mirin 20 ml
sake 80 ml
water 80 ml

The best season of mackerel is autumn in Japan.

This recipe can be used in other kind of fish, such as sardine, codfish...

You can see the website of this japanese traditional cooking recipe for fish.
This website is written in japanese only.
If you don't understand Japanese language, you can check the photo of the fish dish.

Check this website.
↓
さばのしょうが煮 レシピ 村田 吉弘さん｜【みんなのきょうの料理】おいしいレシピや献立を探そう

If you need other Japanese information, please check the [ENGLISH] category.
Thank you for reading this to the end.