Ingredients with Measurements:
- 4-6 small whole fish (such as mackerel or sardines)
- 1 cup soy sauce
- 1 cup sake
- 1 cup mirin
- 1 cup water
- 1/2 cup sugar
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 knob ginger, sliced
- 2 green onions, sliced
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the fish and pat dry with paper towels.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the onion, garlic, ginger, and green onions and sauté for 2-3 minutes until fragrant.
4. Add the soy sauce, sake, mirin, water, and sugar to the pot and stir to combine.
5. Bring the mixture to a boil and then reduce the heat to low.
6. Add the fish to the pot and gently simmer for 20-25 minutes, or until the fish is cooked through and tender.
7. Remove the pot from the heat and let the fish cool in the liquid for 10-15 minutes.
8. Serve the fish with the simmering liquid and garnish with additional green onions, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for sautéing, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 6g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 2000mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugar: 16g
Protein: 20g
Substitutions for ingredients:
- Any type of fish can be used, but small whole fish work best.
- Brown sugar can be used instead of white sugar.
- Shallots can be used instead of onion.
- Rice wine vinegar can be used instead of sake.
Variations:
- Add sliced carrots, daikon radish, or shiitake mushrooms to the pot for additional flavor.
- Use chicken or beef instead of fish for a different type of simmered dish.
- Add a splash of hot sauce or chili flakes for a spicy version.
Tips and tricks:
- Make sure to pat the fish dry before adding it to the pot to prevent excess moisture.
- Simmer the fish gently to prevent it from falling apart.
- Let the fish cool in the liquid for maximum flavor absorption.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish and liquid in a pot over low heat until heated through.
Presentation ideas:
Serve the fish in individual bowls with the simmering liquid and garnish with green onions.
Garnishes:
- Sliced green onions
- Sesame seeds
- Chopped cilantro
- Thinly sliced red chili peppers
Pairings:
- Steamed rice
- Pickled vegetables
- Miso soup
Suggested side dishes:
- Grilled vegetables
- Stir-fried noodles
- Edamame
Troubleshooting advice:
- If the liquid is too salty, add a splash of water or chicken broth to dilute it.
- If the fish falls apart, try using a more sturdy type of fish or simmering it for a shorter amount of time.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Kusaya-style simmered fish is a traditional Japanese dish that originated in the coastal town of Odawara. The fish is simmered in a mixture of soy sauce, sake, mirin, and sugar, giving it a savory and slightly sweet flavor.
Flavor profiles:
Salty, savory, slightly sweet.
Serving suggestions:
Serve the fish with steamed rice and pickled vegetables for a complete meal.
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Region: Japanese