Karei is a kind of flat, tasty white fish; “nitsuke” is a popular simmering technique used in many Japanese dishes which infuses the main ingredients with soy sauce and sugar. I recommend eating this dish with steamed rice.
Yield: 2 servings
Time: 25 minutes
- 2 karei fillets
- 3 slices of ginger
- Cut an X on the fish with a sharp knife (see pics)
- Mix all spices (sake, soy sauce, mirin, and sugar), and 1/4 cup water in a saucepan, then boil
- Add karei to the sauce pan, top with ginger, then return to boil.
- After it mixture is boiling again, place a paper towel directly inside the pan, tucking it around the fish to lock in the flavor (we call this “otoshibuta”). Once your otoshibuta is in place, boil for another 10 minutes over medium heat.
- Turn off the heat and marinate the karei in the saucepan for 10 minutes
- Serve with rice and enjoy!