Nizakana
煮魚 · simmered fish

• Done in class with the split kinmedai head (kabuto-ni); works with any fish — heads, collars or fillets.

Ratio

• Water 3
• Sake 3
• Dark soy 1
• Mirin 1
• Sugar 0.5

Method

1. Head: blanch 5 s, iced water, remove the remaining scales under running water (see Kinmedai).
2. Combine the liquid, add the fish, cook and boil down about 15 min.

Related: Kinmedai · Flavoured rice · Dashi