Our chef Kuniyoshi Ohtawara shares his favorite recipe for Madai no Nimono (Simmered Sea Bream)! This delicious stew filled with red sea bream and daikon is very nutritious. With this recipe you can’t go wrong!

Sea bream fillets are naturally delicious, but the offcuts are also yummy.The fish I used was quite small, so adjust the amount of seasoning depending on the size of the fish. Recipe by Usshi

I can't get enough of simmered fish... I really love it. It's cheap . It's delicious . Let's eat Japanese restaurant-style food at home!Once the prep work is done, the rest is easy . Cover with a drop lid (otoshibuta), but not with a lid. Cook it instantaneously at a high heat. Cooking it with only sake further reduces the smell, and makes it even more tender . It should not take more than 15 minutes . For per one whole cod. Recipe by pegupepepe

This simmered sea bream dish is a common meal in our home. Ever since my child was 2 years old, I've been mixing simmered sea bream in rice, and it's been a big hit.I recommend using red snapper because, as you know, it's easy to find and plenty delicious. Once you start cooking the sea bream, leave it alone! To get the glaze to shine, boil well until nice and hot in Step 6. Recipe by Chisora

Through much trial and error I was able to come up with a tasty way to enjoy plain flounder.Mind the fish doesn't crumble when you are transferring it to serving plates. Recipe by Ryouri daisuki danshi

I had some inexpensive flounder in the freezer, so I simmered it.I usually make this without measuring but this time I measured while cooking.Cooking fish with soft flesh in water and sake helps the proteins prevent the fish from falling apart since it sets the protein (collagen).It's a bit troublesome, but be sure to add the seasonings separately!The fish will absorb the flavours more once it cools, so take into consideration the time to cool and reheat time when preparing. Recipe by Osakana kitchen

I uploaded this to remind me of the ingredient amounts required to make the most delicious sauce.It's easy, so there's nothing to say really. Recipe by Setsumika

This is our go-to Japanese dish.If you over-simmer the cod, it'll dry out, so watch as it cooks. Recipe by Gochitora

I had successfully acquired sea bream cutoffs and seasonal burdock and wanted to make something delicious.Descale the fish properly so that it's easy to eat the collagen. You could add tofu to the dish. Recipe by Osakuntochiisan

My father goes fishing often, so I learned how to cook many kinds of fish and this is one of them. I've learnt small tips that aren't even on cookbooks as I made many mistakes.Make sure you add the fish after the cooking liquid comes to a boil. It is cooked quickly with a relatively small amount of cooking liquid using the convection created by the otoshibuta. Don't flip over the fish as it will fall apart. The side of the fish that will be facing up when you serve it will be the side that is facing up when you cook. Do not reduce the cooking liquid too much with the fish in it. You won't mess up. Recipe by Korinontamaru

I was fortunate to catch a black sea bass over the weekend. I gutted, cleaned and scaled it. I really wanted to enjoy this beautiful fish simply. There are many variations on this dish, it this is the way I went about it.