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Japanese Food - Japanese Cooking - Japanese Recipe - Karei-no-nitsuke
att. Recipe - Karei-no-nitsuke

Karei-no-nitsuke (Simmered Flatfish)

Ingredients (serves 4):
4 flatfish fillets with roe (komochi-karei) or small-sized whole flatfish
1 piece of ginger
1/4 cup (1.7 fl oz/ 50 ml) mirin
1/4 cup (1.7 fl oz/ 50 ml) soy sauce
1/2 cup (3.4 fl oz/ 100 ml) water
1 tablespoon salt

Time required:15 minutes

Karei-no-nitsuke
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Preparation:
1. Wash the fish. Strain and sprinkle with salt.

Karei-no-nitsuke

2. Sprinkle plenty of hot water over the fish. Soak the fish in cold water and descale by washing.

3. Slice the ginger.

Karei-no-nitsuke

Preparation:
4. In a pot wide enough for 4 fish fillets, add the ginger slices, mirin, soy sauce and water, and bring to the boil.

Karei-no-nitsuke

5. Place the fish in the pot. (Do not stack the fish.)

6. Heat the pot over a high heat.

Karei-no-nitsuke


Karei-no-nitsuke

7. Move the pot so that the sauce covers the surface of the fish .
Karei-no-nitsuke

8. If you are cooking thick fish fillets, turn the fillets and cover the pan with a lid, heating it for about 3 minutes until the roe is cooked. If you are cooking thin fish fillets, pour the sauce over the fish.

Karei-no-nitsuke



Karei-no-nitsuke


Karei-no-nitsuke

9. Take the pan off the heat. Leave it to cool in order for the flavor of the fish to enhance.


Tips:
*Simmered fish is one of the most popular home cooking recipes in Japan. Fatty sablefish is also a delicious ingredient.*The smell of the fish can be removed by using salt, hot water, and cold water in preparation and by boiling the sauce .
*Instead of ginger, umeboshi (pickled and dried ume plum ) can also be used to add flavor to the dish .
*Bluefish such as mackerel and sardine are also cooked in this style as preserved homemade foods. Canned, simmered bluefish is also available.

Japanese Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz
 

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