Amberjack Simmered in Miso

Name: Amberjack Simmered in Miso
Cuisine: American
Ingredients: 3 pieces Amberjack (buri); 1 Boiled egg (or daikon if you like); 200 ml ○ Water; 100 ml ○ Sake; 2 tbsp ○ Sugar; 1 1/2 tbsp ○ Soy sauce; 2 tbsp Miso

cookpad.japan @cookpad_jp

This is a fishermen's recipe, modified by my mother. She used to make this since I was little, and always made it like this whenever she had fresh fish. It's now my family's simmered miso dish that's popular with my kids, thanks to the richness resulting from the miso (rather than the soy sauce).

Please pick out a fresh amberjack with a pink flesh. For a big slab, I recommend simmering it down for a more concentrated flavor. When this is simmered with sake and miso, it absorbs the fishy smell and becomes fluffy. Mackerel will also work with this. Recipe by Mimato

cookpad.japan @cookpad_jp

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Ingredients

3pieces Amberjack (buri)
1Boiled egg (or daikon if you like)
Flavoring ingredients:
200 ml○ Water
100 ml○ Sake
2 tbsp○ Sugar
1 1/2 tbsp○ Soy sauce
2 tbspMiso

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Steps

1

Please pick out a fresh amberjack with a pink flesh. If it's fresh, you just need to rinse the blood. This time I used a rather large slab around the jaws.
2

Add the ○ ingredients and let boil. Arrange the amberjack and cover with an otoshibuta. Simmer for 5 minutes over medium heat. Skim off the scum as needed.
3

Add miso, cover, and simmer for another 10 minutes or so. Add a peeled boiled egg. If the sauce starts to reduce, add water to prevent it from burning.
4

Coat the fish with sauce once it starts to thicken with the glaze. Be careful not to let it burn (it took about 20 minutes this time.)
5

Serve on a plate. Cut the boiled egg in half and pour plenty of sauce over it. You could also simmer the fish with thick slices of daikon radish.
6

I used the part around the jaws since it's fatty, delicious, and cheap. A normal fillet will cook faster.

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cookpad.japan @cookpad_jp

on February 06, 2014 13:12

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Lee Schaedel @windin_myhair

April 10, 2023 11:52

a nice dish but the sauce does not thicken up as too much water! if cook too long the fish gets tough....do you take fish out and keep cooking the sauce?

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Amberjack Simmered in Miso

Amberjack Simmered in Miso

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