Tai no Nitsuke (Simmered Sea Bream)
Cá tráp biển hoang dã tinh tế hầm trong nước dùng xì dầu-mirin-gừng thanh lịch. Món chính kaiseki cổ điển thể hiện kết cấu hoàn hảo và hương vị tinh tế.
9 ingredients
7 steps
Ingredients
- 11 whole sea bream (tai), 600-800g, cleaned and scaled; or 2 fillets
- 2200ml sake
- 3200ml mirin
- 44 tbsp soy sauce
- 52 tbsp sugar
- 6100ml water
- 75cm fresh ginger, peeled and thinly sliced
- 82 spring onions, cut into pieces
- 9Kinome (young sansho leaves) or shiso for garnish
Instructions
- 1Score the fish skin in a crosshatch pattern to help it absorb the broth evenly.
- 2In a wide shallow pan, combine sake, mirin, soy sauce, sugar, water, and ginger; bring to a simmer.
- 3Place the fish (or fillets) in the broth skin side up.
- 4Cover with an otoshibuta (drop lid or parchment circle) and simmer on medium-low for 8-12 minutes, spooning broth over the fish every few minutes.
- 5Fish is done when flesh just flakes and skin is glossy and tender.
- 6Carefully transfer fish to a serving dish; reduce the remaining broth slightly and pour over.
- 7Garnish with kinome leaves and serve with steamed rice.