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Japanese Stewed Rockfish (Mebaru no Nitsuke)

Steps Cook Recipes Japanese Stewed Rockfish (Mebaru no Nitsuke) using 6 ingredients and 4 steps

Japanese Stewed Rockfish (Mebaru no Nitsuke) - Great recipe for Japanese Stewed Rockfish (Mebaru no Nitsuke). "Nitsuke" is a popular way to cook fish in Japan where the fish is stewed in broth made with soy sauce, mirin and sake. Be careful not to cook too long so the fish doesn't fall apart! Sakana no nitsuke, is a Japanese term that refers to simmered (nitsuke) fish (sakana). Some of the more common types of fish that are used in this very traditional and rustic dish include rockfish (mebaru), flounder (karei), mackerel (saba), and black cod (gindara). For the purpose of nitsuke, however, almost any type of fish with white flesh may be used in this recipe.

Japanese Stewed Rockfish (Mebaru no Nitsuke)

Mebaru literally. -Japanese-style Loco Moco with Mahi Mahi-Somen Noodle Stir Fry with Mackerel and Miso-Salmon Chirashi Sushi-Sweet and Sour Horse Mackerel-Sweet Glazed Sardines (Iwashi no Kanroni)-Butter Roasted Mahi Mahi-Japanese Stewed Rockfish (Mebaru no Nitsuke)-Mackerel Hamburgers-Pan-fried Mackerel with Grated Onion Sauce-Honey, Almond & Quinoa Crusted Salmon Buri Nitsuke is yellowtail cooked in a strongly flavored sauce with Sake, Soy Sauce and sugar.

It is a very basic Japanese fish dish that can be made easily at home.

You can cook Japanese Stewed Rockfish (Mebaru no Nitsuke) using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients make Japanese Stewed Rockfish (Mebaru no Nitsuke)

  1. You need 2 whole rockfish ("Mebaru").
  2. It's 200 ml Water.
  3. It's 100 ml Sake.
  4. It's 3 Tbsp Soy sauce.
  5. It's 3 Tbsp Mirin.
  6. Prepare 1 tsp Sugar.

Japanese Stewed Rockfish (Mebaru no Nitsuke) step by step

  1. Scale the fish and remove innards if necessary. Cut slits in both sides of the fish which will help it absorb more flavor when cooking..
  2. Add water, sake, soy sauce mirin and sugar to pot and bring to a boil. Add the fish and cook on high heat..
  3. After 5 minutes, turn the heat to low. Continue simmering until the fish is cooked through, occasionally rocking the pan to baste the fish in the broth..
  4. This recipe is introduced in a fish recipe book, published by cookpad..

Japanese Stewed Rockfish (Mebaru no Nitsuke) - The meat has a lush succulent texture and firmer than most fishes, that is why it is considered the King of Nitsuke (stews)! Mebaru is a great source of protein and vitamin D.. Braised Japanese daikon radish, known simply in Japanese as "daikon no nimono" is a very common dish that is served in the winter when daikon is typically in the season. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root. While grated raw daikon is often served as a spicy and pungent garnish to different Japanese foods, when daikon is. Mebaru is known rockfish in English and Mebaru-zen features a dish prepared with freshly local caught rockfish and served in its best cooking way. The Japanese word for the Japanese rockfish is mebaru, which literally means "popped out eyes", a fitting name as its eyes almost appear to pop out of its head. Thank you and good luck