Why recepie famous for?
In Japanese cuisine, braised or simmered fish is considered a rustic meal with flavors that are unique to each family, but it is often served in restaurants as well. In Japanese,
Ingredients
1 block tuna (sashimi grade maguro, about 1/2 to 3/4 pound)1 cup of water (hot boiled, to bathe fish)
1/3 cup soy sauce (shoyu)
1/2 cup sake
2 tablespoons mirin
2 tablespoons sugar (granulated white)
8-10 ounces ginger ale (about 3/4 of one 12 oz. can of soda)
2 pieces ginger (fresh, about 2 inches per pi
Instructions
Place raw fish in a deep dish and pour hot boiled water over the fish. The exterior flesh becomes slightly whitish-grey. Immediately remove the fish from the hot water or drain.Next, cube fish into generous bite-sized portions.
Remove exterior skin of the ginger. Grate half the ginger and slice the remainder into matchstick pieces.
In a medium pot, add soy sauce, sake, mirin, sugar, ginger ale, and ginger. Bring to a boil over medium-high heat, then reduce to simmer.
Add cubed fish, place drop lid (otoshibuta) over the fish, and simmer for 1 hour.
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