Simmered Pacific Saury - Bones 'n All!

Name: Simmered Pacific Saury - Bones 'n All!
Cuisine: American
Ingredients: 5 Raw Pacific saury (sanma); 100 ml each Soy sauce, vinegar; 4 tbsp Sugar; 2 tbsp Mirin; 200 ml Water; 1 Thinly sliced ginger

cookpad.japan @cookpad_jp

I adapted a simmered chicken dish by using fish.

If you bring the sauce ingredients to a boil and then add the fish, you can just leave it. Simmer slowly. Recipe by Pukuttopukumaru

I adapted a simmered chicken dish by using fish.

If you bring the sauce ingredients to a boil and then add the fish, you can just leave it. Simmer slowly. Recipe by Pukuttopukumaru

cookpad.japan @cookpad_jp

I adapted a simmered chicken dish by using fish.

If you bring the sauce ingredients to a boil and then add the fish, you can just leave it. Simmer slowly. Recipe by Pukuttopukumaru

I adapted a simmered chicken dish by using fish.

If you bring the sauce ingredients to a boil and then add the fish, you can just leave it. Simmer slowly. Recipe by Pukuttopukumaru

Saved

Ingredients

5Raw Pacific saury (sanma)
《For the sauce》
100 mleach Soy sauce, vinegar
4 tbspSugar
2 tbspMirin
200 mlWater
1Thinly sliced ginger

Saved

Steps

1

Remove the fish heads and cut into 2-3 chunks.
2

You don't have to remove the guts, but if you don't like the bitterness, then do so.
3

Combine the sauce ingredients and bring to a boil.
4

Add the fish, and cover with a drop lid (otoshibuta). Simmer for about an hour. Watch over the pot so the sauce doesn't boil down - low to medium heat should be fine.
5

When the sauce has almost evaporated and the fish is shiny, it's done.