2ed2f023e9 I recommend eating this dish with steamed rice. %d bloggers like this:. Yield: 2 servings Time: 25 minutes Ingredients 2 karei fillets 3 slices of ginger Spices 1/4 cup soy sauce 1/4 cup sake 1/4 cup mirin 1 tbsp sugar Preparation Cut an X on the fish with a sharp knife (see pics) Mix all spices (sake, soy sauce, mirin, and sugar), and 1/4 cup water in a saucepan, then boil Add karei to the sauce pan, top with ginger, then return to boil. Lightly rinse the root and strain with a mesh strainer. -Add fish and bring slowly to boil. Take care not burn anything. After it mixture is boiling again, place a paper towel directly inside the pan, tucking it around the fish to lock in the flavor (we call this otoshibuta). Place a parchment sheet over the karei fish and weigh the paper down witha drop lid or pie plate.
Make shallow cuts in X-pattern in the skin. Turn off the heat and marinate the karei in the saucepan for 10 minutes Serve with rice and enjoy! JapanFoodAddict.com: Seafood. (LogOut/Change) You are commenting using your Google account. Making Bring one litre of water to boil and add another third litre of water.(It will bring the temperature down to about 80 degree Celsius) Submerge the karei fish in the hot water. Leave a comment Name Comment . .. Whne the surface turns slightly white, immediately place it into a bowl of a cold water. Stir-fried Pork with Ginger and Cabbage RecipeChicken Rolls with Spring Onions RecipeSavory Japanese Pumpkin RecipeSpinach with Sesame Seed Dressing Recipe. 4 whole flounders, about 200250 g (7 oz) each, cleaned, or 4 white fish fillets 150g (5 oz) each 750 ml (3 cups) water 1 teaspoon salt 125 ml (1/2 cup) sake 125 ml (1/2 cup) soy sauce 2 tablespoons mirin 3 tablespoons sugar 21/2 cm (1 in) fresh ginger, thinly sliced 120 g (4 oz) fresh spinach, washed, trimmed, and tied in small parcels .
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