Japanese food｜Seafood｜Seasonal vegetables｜Winter｜真鯛と独活の煮付け
Simmered Red Snapper and Udo
Culinary Workshop - Culinary Art - Feb. 2015
Ingredients
| Red Snapper (Madai) | 2 fillets ... Cut into bite-sized pieces |
| Udo (Japanese Spikenard) | 100g ... Peel, cut into irregular pieces, and soak in vinegar water for about 10 minutes |
Seasonings
| Sake | 60ml |
| Water | 75ml |
| Mirin | 1 tbsp |
| Soy Sauce | 1 tbsp + a little more |
| Sugar | 1/2 tbsp |
| Thinly Sliced Ginger | 3-4 slices |
| Kinome (Japanese Pepper Leaves) | To taste |
Procedure
- Place the red snapper and ginger in a pot. Add the seasonings and bring to medium heat. Use a drop lid.
- Once the fish is cooked through (about 3 minutes), add the udo and simmer for another 3 minutes.
- Arrange on a plate, reduce the cooking liquid slightly, and pour over the fish. Garnish with kinome.