☆Sweet Simmered Carp☆

Name: ☆Sweet Simmered Carp☆
Yield: Serves about 1 whole fish (1.5 kg sliced into rounds)
Cuisine: American
Ingredients: 1.5 kg (about 1 whole fish) carp, sliced into rounds; 3/4 cup sugar (160g); 1/2 cup soy sauce (130ml); 1/3 cup mirin (70ml); 2 cups water (500ml); 1/2 cup sake (130ml)

みきﾁｬﾝ @cook_40029544

When I was a child, I ate sweet simmered carp at a traditional inn. I wanted to recreate that taste so much that I tried many times until I finally got the flavor I love. It's simple yet fluffy and delicious, with no fishy smell.
The origin of this recipe: I couldn't forget the dish I ate when I was little, so I kept buying carp and experimenting. This method turned out to be the fluffiest, simplest, and most delicious.

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Ingredients

Serves about 1 whole fish (1.5 kg sliced into rounds)

1.5 kg(about 1 whole fish) carp, sliced into rounds
3/4 cupsugar (160g)
1/2 cupsoy sauce (130ml)
1/3 cupmirin (70ml)
2 cupswater (500ml)
1/2 cupsake (130ml)

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Steps

1

Add the ingredients marked with ☆ to a pot and bring to a boil. Pour hot water over the carp to lightly remove the blood.
2

Place the carp slices into the pot from step 1, cover with a drop lid, and heat. Use a heat setting between low and medium. Cook for 15-20 minutes.
3

When the liquid starts to reduce, add water and sake from the edges of the pot. Cook for another 15 minutes.
4

Once the surface of the carp slices becomes glossy and the sauce thickens, it's ready.