From chikappe's kitchen in Japan. 
Sweet Simmered Carp for Festivals and Celebrations
In the landlocked region of Shinshu, nutrient-rich carp is essential for celebrations. It's simmered in a sweet and savory sauce, making it enjoyable even for children without the typical carp taste.
Origin of this recipe
I learned this from my mother-in-law. In Shinshu, it's an indispensable dish for special occasions like autumn festivals, weddings, or memorials. Many people prefer eating the innards over the flesh.
Sweet Simmered Carp for Festivals and Celebrations
In the landlocked region of Shinshu, nutrient-rich carp is essential for celebrations. It's simmered in a sweet and savory sauce, making it enjoyable even for children without the typical carp taste.
Origin of this recipe
I learned this from my mother-in-law. In Shinshu, it's an indispensable dish for special occasions like autumn festivals, weddings, or memorials. Many people prefer eating the innards over the flesh.
Open in Cookpad AppSteps
- 1
Wash the carp and place it in a pot with plenty of boiling water. Boil and drain twice.
- 2
In a separate pot, bring the water, soy sauce, sake, and sugar to a boil, then add the carp from step 1. Simmer gently, adjusting the heat to prevent the carp from falling apart.
- 3
Cover with a drop lid to prevent the fish from breaking apart and to ensure the flavors are evenly absorbed.
- 4
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