Sushi Chef's Sea Bream Offcuts

Name: Sushi Chef's Sea Bream Offcuts
Cuisine: American
Ingredients: 1 fish worth Sea bream offcuts; 200 ml or 1 dash more Cooking sake; 100 ml or 1 dash less Sugar; 100 ml or 1 dash less Soy sauce; 2 tbsp Mirin

cookpad.japan @cookpad_jp

I said that cooking sea bream offcuts stinks and the fish dries out, so the chef taught me this recipe. My way of cooking it was so full of mistakes, the chef laughed (I added salt, taking the odour by hot water, adding ginger and cooking in water). This turned my husband from hating sea bream offcuts to loving them.

Adjust the ingredients according to the amount of fish. Before adding the soy sauce, cook the fish in the sake and sugar until there's no more smell. The flesh should turn out fluffy and tender. Recipe by Konokonomanma

cookpad.japan @cookpad_jp

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Ingredients

1fish worth Sea bream offcuts
200 mlor 1 dash more Cooking sake
100 mlor 1 dash less Sugar
100 mlor 1 dash less Soy sauce
2 tbspMirin

Saved

Steps

1

Check the fish and remove the scales and rinse well. Rinse quickly with hot water. (Note: Do not use salt here since it will dry out the flesh.)
2

Arrange the fish in a pot. Use cooking sake to submerge 2/3 of the height of the fish. Add sugar and turn on the heat. Place a drop lid into the pot and cook over low-medium heat and boil gently until it is cooked through.
3

Swirl in the soy sauce and cook over low heat for about 10 minutes. Once the broth thickens, occasionally ladle it over the fish. Once cooked, add mirin and cook until it has a glazed finish.