Shizuoka Simmered Kinmedai

Shizuoka Simmered Kinmedai, adapted from the MAFF regional recipe for Shizuoka. Ingredient amounts and cooking instructions are provided below.

Taste: Sweet · Salty
Time: Not stated

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Ingredients

900 gwhole kinmedai splendid alfonsinoScaled, gutted and gills removed.
200 gburdock rootAbout 1 root.
3 Japanese cupswater600 ml.
1/2 Japanese cupsake100 ml.
80 gsugar
130 mlsoy sauce

Equipment

Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot · Spoon · Frying pan

Method

2 clear steps

1
Clean the fish thoroughly. Cut the burdock into 5 cm lengths. Combine the water, sake, sugar and soy sauce in a wide pan.

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Tips, changes and questions from people who cooked this recipe.

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Add the fish and burdock, bring to a boil over medium heat and use a drop lid. Spoon the sauce over the fish as it simmers, until the fish reaches 63°C and the burdock is tender. Take care with bones when serving.

Recipe source

cookwsavora.com/recipes/maff-36-17-shizuoka