Nitsuke(simmered fish) refers to a dish in which fish is simmered in a seasoning liquid. It is a popular dish that is said to be a “classic Japanese dish,” and the plump fish meat and broth melt in your mouth.
Fish suitable for simmered fish are white fish and blue fish, and in Japan, white fish such as Flounder, Kinmedai, and Cod are used.
Here, we will show you how to easily make “Nitsuke” using white fish cod.
Nutrition Facts (per serving)
Calories 208Kcal
Protein 28g
Fat 1.8g
Carbohydrates 10g
Salt 2.3g
Ingredients (2 servings)
2 slices of filleted white fish (about 280g)
*Use cod
20g ginger
(A)
3 tbsp cooking sake
2 tbsp mirin (sweet cooking rice wine)
1 tbsp sugar 1 tbsp
2 tbsp soy sauce
150ml water
How to cook
*Cook with half of the recipe ingredients
- If the fish smells bad, quickly pour boiling water over the fish and pat dry with kitchen paper.
- Slice the ginger thinly.
- Put A and ginger in a frying pan, heat over medium heat, and when it comes to a boil, gently add the fish.
- Cover with a drop-lid and cook over medium heat for 10 minutes.
- After 10 minutes, remove the lid and simmer for 5 minutes, pouring the broth over with a spoon.
- Simmer it until it reaches your desired thickness.
*It will have a richer flavor when boiled down.
*What is a drop lid?
A lid that is slightly smaller than a pot, and is used when making stews to prevent the ingredients from collapsing and to allow the flavors to soak in. It is common to use parchment paper or aluminum foil instead.
Cut a few small holes into a parchment paper cut to match the size of the pot.
Japanese seasonings used
cooking sake（料理酒）
mirin (みりん・sweet cooking rice wine)
soy sauce（醤油）
