This method was introduced by an ex-Washoku Chef, now a fisherman; the importance focuses on the order of condiments.
①Place the fish and its bones in a large pot, adding
Water 400cc | 2 cups |Sake 200cc | 1 cup
Bring to a boil to let the alcohol from the sake evaporate.
② Add Mirin 100cc + 2 tablespoons of sugar
Bring to boil, removing the froth.
③ Add an appropriate amount of sliced ginger.
Bring to boil, again,
④ Add 4 tablespoons of soy sauce.
⑤ Cover with a lid and simmer on high to medium heat for about 10 minutes.
Served hot.
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